Instructions:

1. Preheat the oven to 400°F (200°C). Grease a 9x13-inch baking dish and set it aside.
2. In a large sauté pan, cook the ground beef over medium-high heat, crumbling it as it cooks. Drain excess grease and reduce the heat to medium.
3. Without draining, add the cream-style corn, canned corn, and Rotel tomatoes to the pan. Stir well to combine.
4. Add taco seasoning, salt, pepper, and onion powder. Simmer for 5 minutes, stirring occasionally.
5. Remove from heat and stir in 2 cups of shredded Mexican cheese until melted.
6. Transfer the beef mixture to the prepared baking dish and spread evenly.
7. In a separate bowl, combine Jiffy cornbread mix, eggs, and milk. Stir until smooth.
8. Pour the cornbread batter over the beef mixture, spreading it evenly.
9. Bake for 17-20 minutes until the cornbread is golden brown.
10. Remove from the oven and sprinkle the remaining 1 cup of shredded cheese over the top.
11. Return to the oven and bake for an additional 4-5 minutes, until the cheese is melted.
12. Let the casserole cool for a few minutes before serving. Enjoy!