Preheat the oven: Preheat your oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with grease and set it aside for later use.

Cook the ground beef: In a large skillet over medium heat, cook the lean ground beef until browned and fully cooked, breaking it up as it cooks. Drain any excess fat.

Add the seasonings and vegetables: To the cooked ground beef, add the drained canned corn, drained kidney beans, salsa, taco seasoning, water, salt, pepper, and garlic powder. Mix well and allow the mixture to simmer for about 5 to 7 minutes.

Add the cheese: Stir in 1 cup of shredded cheese until it melts and mixes well with the beef. Pour the beef filling into the prepared baking dish, spreading it out evenly.

Mix the cornbread topping: In a medium-sized bowl, mix together the Jiffy corn muffin mix, creamed corn, milk, and sour cream. Blend until all the ingredients are thoroughly combined and the mixture is smooth.

Top with cornbread mixture: Spoon the cornbread mixture evenly over the ground beef filling in the baking dish.

Bake the casserole: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cornbread is golden brown and cooked through. If needed, insert a toothpick into the center of the cornbread layer to check for doneness.

Add remaining cheese: During the last 5 minutes of baking, sprinkle the remaining ½ cup of shredded cheese over the top of the cornbread layer, allowing it to melt.

Serve and enjoy: Take the casserole out of the oven and allow it to cool for a few minutes before you serve it. Enjoy your Easy Cowboy Cornbread Casserole warm with a side of sour cream, salsa, or guacamole for extra flavor!