In a large skillet, cook meat until no longer pink. Drain fat. Add in taco seasoning and cook according to directions (add water and allow to simmer). Stir in can chili w/o beans and 1 cup cheese. Allow to simmer on low.
In a large bowl, combine the 2 packages cornbread and mix according to directions. Add in Mexicorn and remaining 1 cup cheese to the cornbread. Mix well. Remove meat from heat and pour mixture onto a cookie sheet.