In a large cast-iron skillet, cook beef, onion and bell pepper over medium heat until beef is brown and crumbles. Drain excess liquid from ground beef mixture. Add garlic, chili powder and cumin; sautee for 30 seconds. Stir in pinto beans, diced tomatoes, and tomato soup. Turn heat to low and simmer while preparing topping.
To prepare cornbread crust, in a medium bowl combine cornmeal, flour, salt, and baking powder. Combine egg, milk and oil in small bowl. Pour wet mixture into cornmeal mixture. Stir until combined.
Spread ground-beef mixture evenly across skillet. Spoon cornbread mixture on top of ground-beef; spread to evenly cover. Cover and turn heat to a medium-low simmer. Cook for 15-20 minutes or until cornbread crust is golden brown and slightly raised.