Preheat the oven to 400°F (200°C).

In a large skillet, cook the lean ground beef over medium-high heat until browned, about 5-7 minutes. Drain excess grease.

Reduce heat to medium and stir in cream-style corn, canned corn, and Rotel. Simmer for 5 minutes.

Add taco seasoning, salt, pepper, and onion powder. Stir and simmer for 2 minutes.

Remove from heat and mix in 2 cups of shredded cheese until melted.

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

Transfer the beef mixture to a greased 9x13 inch baking dish and spread evenly. Pour cornbread batter over beef.

Bake in the oven for 17-20 minutes, until golden and springy.

Sprinkle the remaining cup of shredded cheese on top and return to the oven for 4-5 minutes.

Allow to rest for a few minutes before slicing and serving.