Start browning meat in a large skillet adding the chopped onion and green pepper-drain excess fat.
After browning meat, stir in taco seasoning mix, corn (non-drained), and entire jar of picante sauce.
Simmer mixture on med heat approximately 10 minutes, stirring occasionally.
While meat is simmering, preheat oven to 375°F.
Mix Mexican cornbread mix and your 2/3 cup milk in a medium mixing bowl; set aside. Pour about 1/2 of mixture into 9-inch casserole dish then cover with 1/2 bag of shredded cheese. Repeat-layering the two cover top with cornbread mixture-spreading over entire casserole.
Bake in oven for approximately 25 minutes or until brown.