Begin by browning and draining 1 pound of ground beef (you may substitute shredded chicken or pulled pork as you desire) in a large skillet.
Add one can of Ro*Tel tomatoes, one can of corn kernels (drained), and one large onion (diced).
Add a standard packet of taco seasoning (or use your own personal taco spice recipe).
Cook over medium heat, stirring occasionally, until the liquid thickens and onions become soft (about 10-15 minutes), then remove from heat.
In a large mixing bowl, prepare a package of any brand of corn-bread or corn-muffin mix. Add 1 extra egg and 1/2 cup of sour cream (in addition to the ingredients called for in the package instructions) to the mix. Then add 1 cup of grated cheddar cheese, 1 cup of grated jack cheese, and the taco meat mixture. Stir just until the ingredients are incorporated.
Grease a 9" x 13" casserole baking dish. Add the batter to the dish and bake in a pre-heated 375 F oven for 25-35 minutes or until a tester inserted into the center of the dish comes out clean.
Slice into squares and serve with guacamole and salsa.