In a cast iron skillet or pan, add in a tablespoon of olive oil along with 1.5 to 2 pounds of ground chuck. Toss in a chopped onion and 4 tablespoons of taco seasoning as well. Using a meat masher or spoon, break up the meat as it cooks on medium to medium-high heat. Keep stirring until the meat is browned nicely.

Once your ground beef is beautifully browned, stir in 1 heaping tablespoon of minced garlic. Sauté that together for another few minutes until you can smell that wonderful aroma wafting through your kitchen. Now it's time to add both cans of Rotel—one with diced tomatoes and green chilis and another with diced tomatoes featuring lime juice and cilantro. Give everything a good stir, allowing it to cook for about 5-7 minutes until half of the liquid has evaporated.

Next up, sprinkle in 4 ounces of shredded colby jack cheese into your sautéed mixture. Stir everything together until the cheese melts completely and becomes part of this flavorful filling.

In a large measuring cup or bowl, combine an 8.5-ounce box of corn muffin mix with 2 eggs and ¼ cup sour cream. Use a whisk or spatula to blend everything together until smooth. Then fold in a drained 15.25-ounce can of kernel corn until it's evenly mixed throughout this delightful batter.

Pour your ground beef mixture into a baking dish and spread it out evenly. Next, dollop the mild diced green chilis over the top for an extra kick. Sprinkle about 2 cups of shredded cheddar cheese across this layer before distributing dollops of your corn muffin mixture over everything to cover it all up.

Preheat your oven to 350°F (175°C) and bake your casserole for about 55 minutes to an hour. Keep an eye on it; once the top is beautifully browned and the cornbread has fully set up, you'll know it's done! Let it cool for about 15 minutes before serving.