1 lb. ground beef
1/2 c. frozen chopped onion
1/2 c. frozen chopped green pepper
1-3 tsp. chili powder
1 can condensed tomato soup
1 (1 lb.) can whole kernel corn
1 (10 oz.) pkg. corn muffin mix
1 egg
Milk

Shape ground beef into a large patty and brown 5 minutes in an 8-cup shallow flame-proof casserole. Cut into quarters; turn and brown 5 minutes longer.

Drain off all but 2 tablespoons fat from casserole; bread up beef with a spatula and push to one side. Saute onion and green pepper 3 minutes; stir in chili powder and cook 2 minutes, stirring occasionally.

Add tomato soup and corn with liquid and stir to blend well. Bake at 425 degrees for 15 minutes; remove from oven and stir. While meat mixture cooks, prepare corn muffin mix with egg and milk, following label directions.