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
1 8-oz. can tomato sauce
1 6-oz. can tomato paste
2 to 4 Tbsp chili powder
1/2 tsp. ground cumin
1/2 tsp. bottled hot pepper sauce
1 11 1/2-oz. pkg.
(8) refrigerated cornbread twists
1 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.
