Instructions: Cook ground beef and onion in a large skillet, stirring until meat crumbles. Drain; return to skillet. Stir in corn, tomatoes, and chili powder.

Reserve 1/2 cup nacho cheese soup. Stir remaining soup into beef mixture. Bring to a boil; reduce heat, and simmer, stirring occasionally, 10 minutes. Spoon into a lightly greased 11- by 7-inch baking dish.

Combine reserved 1/2 cup soup, egg, and milk. Add biscuit mix, stirring just until moistened. Drop in heaping tablespoons over beef mixture.

Bake at 400 degrees for 15 to 20 minutes or until a wooden pick inserted in topping comes out clean.

This recipe yields 8 servings.

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