- 1 pound lean ground beef
- 1 onion, chopped
- 1 jalapeño pepper, seeded, finely chopped
- 1 (15 ounce) can enchilada sauce
- 1 (15 ounce) can black beans, drained
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 (8.5 ounce) package corn muffin mix
- 1 (8 ounce) package KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA
- Heat oven to 350 degrees F.
- Brown meat with onions and peppers in large skillet. Stir in next 4 ingredients; cook and stir 3 min. or until heated through. Spoon into 13×9-inch baking dish.
- Prepare muffin batter as directed on package; stir in cheese. Spread over meat mixture.
- Bake 20 min. or until toothpick inserted in center of cornbread topping comes out clean. Cool slightly.