Preheat the oven to 375°F. Brush bottom and side of an 8-inch springform pan with olive oil; set aside.
In a medium saucepan, combine cornmeal, 4 cups of water, and a large pinch of salt. Bring to a boil, reduce heat, and simmer for 25-30 minutes, stirring often, until firm enough for a wooden spoon to leave a trail when lifted. Stir in 2 tablespoons of olive oil and the cheese. Add salt and pepper, to taste.
Spoon into the greased pan and bake for 25-30 minutes or until firm. Let cool completely before removing the sides of the pan.
In a large skillet over medium-high heat, combine beef and onion and sauté until the meat is browned and onion is tender, about 6-8 minutes.
Season to taste with taco seasoning, salt, and pepper.
Add in 1 cup of water and bring to a boil. Reduce heat to low and let simmer for 15 minutes or until thickened.
Place cornbread on a large serving platter and top with ground beef mixture. Garnish with chopped scallions, cilantro, and cheese, if desired.
Note: If you don’t mind adding an additional ingredient, making this a 6-ingredient recipe, I recommend thickening your gravy with cornstarch. Make a slurry by whisking 1 tablespoon of cornstarch with 1 tablespoon of cold water and add it in with the rest of the water.