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In a large skillet, brown the ground beef over medium heat until it's fully cooked. Drain any excess fat.
Mix together the cornbread muffin mix according to the package instructions in a separate bowl.
Add the cooked ground beef, drained pinto beans, drained corn, cheese, and the can of Rotel tomatoes and taco seasoning in the crockpot.
Pour the cornbread muffin mix on top of the beef and bean mixture in the crockpot. Mix it thoroughly to combine all the ingredients.
Cover the crockpot and cook on low for 3-4 hours or until the cornbread is cooked through.
Serve the cowboy cornbread casserole hot with your favorite toppings, such as shredded cheese, sour cream, or diced tomatoes.