1 lb. ground beef
1 med. onion
1 can kernel corn
1 can tomato soup
1 1/2 c. water
1/2-1 c. chopped bell peppers
1 tsp. chili powder
1 tsp. salt
3/4 tsp. black pepper

In a skillet brown the ground beef and onion; drain. Stir in remaining ingredients. Cook over low heat for 15 minutes.

CORNBREAD TOPPING:

3/4 c. cornmeal (self-rising)
1 tbsp. flour
1 tbsp. sugar
1 well beaten egg
1/2 c. milk
1 tbsp. bacon drippings or oil

Spoon over vegetables and meat mixture. Bake at 350 degrees for 20 minutes or until bread is crisp. Serve with tossed salad.