1 lb. ground beef
2 tsp. chili powder
1 can Campbell's tomato soup, undiluted
1 c. chopped green pepper
1 c. whole kernel corn
1/2 c. salsa
1/4 c. water
1 pkg. (8 1/2 to 12 oz.) corn muffin mix

Preheat oven to 400 degrees. In 10 inch skillet over medium heat, cook beef and chili powder until beef is browned, separating meat as it cooks. Spoon off fat.

Stir in soup, green pepper, corn, salsa, and water. Heat to boiling. Reduce heat to low. Cover; simmer 5 minutes. Pour into 2 quart casserole. Prepare muffin mix according to package directions; spoon evenly over soup mixture.

Bake 25 minutes or until toothpick inserted in center of cornbread mixture comes out clean. Makes 6 servings.