Preheat the oven to 375°F. Spray a 11 x 7 inch baking dish with cooking spray, set aside.
Drizzle a large skillet with olive oil. Cook the ground beef and onion over medium-high heat until no pink remains. Add garlic cooking for 1 minute. Drain any excess fat from the pan.
Next, add tomatoes, taco seasoning, water and Worcestershire sauce. Cook over medium-high heat for about 5 minutes, until the tomatoes begin to break down. Taste and adjust salt and pepper to your taste.
Add cream cheese and corn to the pan. Stir until cream cheese is completely melted and mixed through. Remove from heat.
Crust: In a small mixing bowl, stir together the muffin mix, 1/2 cup of buttermilk and 1/2 cup of cream style corn. Add green chilies, if using. (Cook's note: You may add 1/2 of reserved cheese to batter, if preferred)
To assemble the casserole: Pour the ground beef mixture into dish and sprinkle with 1 1/2 cups of shredded cheese. Spread corn bread batter evenly over beef mixture. Sprinkle with remaining cheese.
Bake for 25 minutes, or until a toothpick inserted into the corn crust comes out clean.
Serve immediately with sour cream, lettuce, chopped tomatoes or any of your favorite taco toppings.