Chili ' n' Cheese Casserole

In a small bowl or cup combine chili powder, ground cumin and garlic powder; set aside.

In a Dutch oven over medium heat, cook beef, onion and green pepper until meat is well browned; drain. Stir in reserved spice mixture and cook, stirring constantly, for about 1 minute. Add remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 10 to 15 minutes.

Meanwhile, combine flour, cornmeal, baking powder and salt in a bowl. Beat egg, milk and sour cream until smooth; stir into dry ingredients just until moistened.

Transfer chili to an ungreased 13 x 9 x 2-inch baking dish. Sprinkle with cheddar cheese. Drop batter by rounded teaspoonfuls onto chili mixture.

Bake, uncovered, at 400°F (205°C) for 18 to 20 minutes or until biscuits are lightly browned.