Grab a large frying pan or a Dutch oven (less mess), add the olive oil, then the ground beef, onions, taco seasoning, and cook on medium heat until browned.

Now add the minced garlic and heat through.

Next, add the two cans of Rotel Tomatoes (do not drain) and sauté for about 7 minutes until some of the Rotel liquid has evaporated.

Blend 1/4 cup cheese (I used Mozzarella, or cheese of choice) into the fry pan or Dutch oven.

Grease a large 9-by-13-inch baking pan. Scoop the meat mixture into the baking pan.

Dollop the green chilies over the meat mixture. Sprinkle the shredded cheese on top of this mixture.

In a mixing bowl, combine the cornbread mix, eggs, and sour cream and mix until combined. Add the drained canned corn to this mixture and set it aside.

Add dollops of the cornbread topping to the meat mixture. Bake at 350°F =(176°C) for 55 to 60 minutes or until the cornbread topping is golden brown.