PREHEAT oven to 400° F. Grease 13 x 9-inch baking dish.
COOK beef in large skillet over medium-high heat until no longer pink; drain. Stir in chili seasoning, tomato sauce, corn, beans and 3/4 cup evaporated milk. Bring to a boil, reduce heat. Simmer for 5 minutes, stirring occasionally. Pour mixture into prepared baking dish.
COMBINE corn muffin mix, remaining evaporated milk, eggs, chilies and 1 cup shredded cheese in medium bowl; stir until just moistened. Spread mixture over meat filling. Sprinkle with remaining 1/2 cup cheese.
BAKE for 15 to 20 minutes or until lightly browned. Let stand for 10 minutes before serving.
Serving suggestion: Serve along with chopped avocado, sour cream and salsa.