Preheat your oven to 400°F (200°C).

In a large skillet over medium-high heat, add the lean ground beef and cook for about 5-7 minutes until browned.

Drain excess grease, reduce heat to medium, and stir in the cream-style corn, canned corn, and Rotel diced tomatoes. Let simmer for about 5 minutes.

Sprinkle in taco seasoning, salt, pepper, and onion powder to taste. Cook for another 2-3 minutes.

Remove from heat and stir in the shredded Mexican cheese until melted.

Transfer the beef and cheese mixture into a greased 9x13 inch baking dish.

In a mixing bowl, combine the Jiffy cornbread mix, milk, and eggs. Whisk until smooth.

Pour the cornbread batter over the beef mixture, ensuring even distribution.

Bake in the preheated oven for 17-20 minutes or until the cornbread is golden and a toothpick comes out clean.

Sprinkle remaining cheese on top and return to oven for an additional 4-5 minutes.

Let cool for a few minutes, then slice and serve warm.