Cooking Directions

• Heat the oven to 350°F.
• Cook beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
• Stir the soup, water, chili powder and corn in the skillet and heat to a boil. Spoon the beef mixture into a 2-quart shallow baking dish.
• Stir the corn muffin mix, egg and milk in a medium bowl just until it's combined. (The mixture will be lumpy.) Spoon the corn muffin mixture over the beef mixture.
• Bake for 30 minutes or until the corn muffin mixture is golden brown. Sprinkle evenly with the cheese.

Ingredients

• 1 pound ground beef
• 1 medium onion, chopped (about 1/2 cup)
• 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
• 0.5 cup water
• 1 tablespoon chili powder
• 1 can (about 8 ounces) whole kernel corn, drained
• 12 ounces (1 package) corn muffin mix
• 1 egg, beaten
• 0.666 cup milk
• 1 cup shredded Cheddar cheese(4 ounces)