Pre-heat oven to 400 degrees F.

In a large skillet, cook ground beef along with the chopped onions, chopped green bell peppers, and minced garlic over medium-high heat. Season with salt and pepper to taste. Cook until meat is no longer pink and vegetables have softened. Turn heat to medium if anything starts to smoke. Drain any excess grease.

Add taco seasoning to the meat mixture. Stir to combine. Add the can of cream-style corn, whole corn (drained) and can of Rotel (undrained). Let this mixture simmer for 2-3 minutes. Turn off heat and add one cup of shredded cheddar cheese. Stir until the cheese is combined.

Spray a 9x13 inch casserole dish. Add the taco meat mixture and spread it evenly in the dish. Set aside.

Add Jiffy corn muffin mix, milk and eggs to a large mixing bowl. Mix by hand until just combined.

Pour cornbread batter over the ground beef mixture. Bake in preheated oven for about 35 minutes. Remove from oven and add the remaining cheese on top of the cornbread and bake again until the cheese melts about 5 minutes more.

Serve with all or a few of these favorite taco toppings: black olives, sour cream, sliced jalapeños, guacamole, and sliced green onions.