Corn Bread Pie

1 lb. ground beef
1 can tomato soup
1 can Del Monte Summer Crisp Corn, drained
1 med bell Pepper, sliced or chopped
1 med onion, sliced or chopped
1/2 tsp salt
1 tsp pepper
1 tbsp chili powder
1 1/2 cans water

Corn Bread Topping: Make your corn bread the way you usually do.

In a large frying pan brown the ground beef and drain off fat. Add tomato soup and 1 1/2 tomato soup cans of water. Add all the other ingredients. Stir and simmer for about 15 minutes. Then pour into a large oven proof bowl. Slowly spoon the corn bread topping over the beef mixture. If you try to put on to much at one time it will sink into the mixture.

Bake in the oven at 400° F. for about 25 minutes or until the corn bread is good and brown.

Serves: 4