Cheesy Cornbread Casserole

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 13x9-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.