Mexicali Casserole

2 lbs ground beef
1 onion
2 cans Rotel tomatoes
1 can mexi corn
Grated cheese
3 boxes jiffy cornbread mix
1 cup milk
3 eggs

Brown the beef with diced onion. Drain off the fat. Pour into a 9"x13" pan. Add the Rotel tomatoes and mix it up. layer the corn on top of the meat mixture. Layer some grated cheese next. In another bowl mix the cornbread mix with the eggs and milk. Pour the cornbread mix on top of the casserole and sprinkle a little cheese on top. Bake at 350 degrees till cornbread is done (around 30 minutes)