Saute beef and onion in small amount of fat in skillet until browned.
Add soup, 1/4 teaspoon salt, chili powder, corn and green pepper; simmer for 15 minutes.
Pour into greased 2-quart casserole.
Combine cornmeal, flour, sugar, remaining salt, baking powder, egg, milk and oil.
Stir until just moistened.
Spread cornmeal mixture over beef mixture.
Bake at 425 degrees for about 25 minutes or until browned.