Directions

1. Preheat oven to 375F. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray. In a large skillet cook and stir beef, onion and bell pepper over medium-high heat until beef is browned and vegetables are tender. Drain fat. Stir in corn, tomato sauce, tomato, jalapeño, chili powder and garlic powder. Bring to boiling; reduce heat to low. Keep covered.
2. Prepare corn muffin batter according to package directions. Spoon batter evenly around the inside edge of baking dish to make a border. Carefully spoon beef mixture into the center of baking dish.
3. Bake 20 minutes or until a wooden toothpick inserted into the cornbread comes out clean. Remove from oven; sprinkle with cheese. Bake 5 minutes more or until cheese melts. Let stand 5 minutes before serving.