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In a large skillet, cook the ground beef until done, breaking up as you do so with a wooden spoon or whatever you grab out of the kitchen drawer first. Drain off the grease.
Stir in the taco seasoning, corn, Rotel tomatoes (juice and all), and half of the french fried onions. Spread into the bottom of a 9x13 baking dish.
Prepare the Jiffy cornbread mix according to package directions all in one mixing bowl. Spread the cornbread batter on top of the meat mixture.
Bake, uncovered, at 400 for 20 minutes or until the cornbread topping is golden. Top with shredded cheese and remaining french fried onions. Return to oven until cheese is melted. Serve with sour cream.