Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.

In a large skillet over medium-high heat, cook ground beef until browned. Add diced onion and cook until tender.

Stir in salt, pepper, garlic powder, chili powder, cumin, corn, Rotel tomatoes, and chili beans. Mix well and simmer for a few minutes.

Transfer the beef mixture to the prepared baking dish and sprinkle with shredded cheese.

In a separate bowl, combine corn muffin mix, creamed corn, and sour cream to form a thick batter.

Spoon the cornbread batter evenly over the beef mixture.

Bake for 35–40 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.

Let cool slightly before serving.​