Preheat your oven to 350°F. Spray a 9x13 inch baking dish with nonstick cooking spray to prevent sticking.

Place a large skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon. Cook until no pink remains, about 7-8 minutes. Drain any excess fat if needed.

To the cooked beef, add the salsa, drained kidney beans, drained corn, taco seasoning, water, salt, black pepper, and garlic powder. Stir well to combine. Let simmer for 3-4 minutes until slightly thickened.

Transfer the beef mixture to your prepared baking dish, spreading it evenly. Sprinkle the shredded Colby Jack cheese evenly over the top.

In a medium bowl, make the cornbread topping. Mix together the Jiffy corn muffin mix, creamed corn, milk, and sour cream until just combined. Don't overmix - a few small lumps are okay.

Carefully pour and spread the cornbread mixture over the cheese layer, making sure to cover the entire surface.

Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.

Let the casserole rest for 10 minutes before serving. This helps it set and makes it easier to portion.