Chili Cornbread Pie
1 lb. lean ground beef
1/2 cup chopped onion
1/2 cup coarsely chopped green bell pepper
1 15 1/2-oz. can chili beans
8-oz. can tomato sauce
6-oz. can tomato paste
2 to 4 Tbsp chili powder
1/2 tsp. ground cumin
1/2 tsp. bottled hot pepper sauce
11 1/2-oz. pkg. (8) refrigerated cornbread twists
8-oz. carton dairy sour cream
2 Tbsp. all-purpose flour
1 cup shredded cheddar cheese
2 cups Fritos corn chips, coarsely crushed to about 1 cup in volume
chopped green pepper to garnish
In a large skillet, cook ground beef, onion, and the 1/2 cup green
pepper till meat is no longer pink; drain off fat. Stir in UNDRAINED
beans, tomato sauce, tomato paste, chili powder, cumin, and hot
pepper sauce. Bring to boiling, reduce heat. Simmer, uncovered,
for 5 minutes, stirring frequently.
Meanwhile, for the crust, lightly grease a 9- or 10-inch pie plate.
Unwrap and separate cornbread twists, but do not uncoil. Arrange
biscuits in pie plate, pressing into bottom and up the sides of
the plate, extending biscuits about 1/2-inch above pie plate.
Spoon ground beef mixture into crust. Combine sour cream and flour;
spread atop beef mixture. Sprinkle with cheese and corn chips.
Place on a baking sheet. Bake, uncovered, in a 375-degree oven
for 30 minutes. Let stand 10 minutes before serving. Garnish with
green pepper if desired. Makes 8 main-dish servings.