Ingredients:
Makes five servings Prep Time: 10 minutes Bake Time: 30 minutes 1 pound ground beef 1 medium onion, chopped (about 1/2 cup) 10 3/4-ounce can Campbell’s Condensed Tomato Soup 1/2 cup water 1 tablespoon chili powder 1 can (about 8 ounces) whole kernel corn, drained 1 12-ounce package corn muffin mix 1 egg, beaten 2/3 cup milk 1 cup shredded Cheddar cheese (4 ounces)

Instructions:
Heat oven to 350 degrees. Cook beef and onion in 10-inch skillet over medium-high heat until well browned, stirring frequently. Pour off fat. Stir in soup, water, chili powder and corn. Heat to a boil. Spoon beef mixture into an 11x8-inch (2-quart) shallow baking dish. Stir corn muffin mix, egg and milk in a bowl until just combined. (Mixture will be lumpy.) Spoon corn muffin mixture over beef mixture. Bake 30 minutes or until cornbread is golden brown. Sprinkle with cheese. All materials courtesy of Campbell’s Cooking Soups. For more information, or more great cooking club recipes, visit www.campbellskitchen.com