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Chili Corn Bread Pie




Source of Recipe


Internet


List of Ingredients




1 pound lean ground beef
1/2 cup chopped onion
1/2 cup coarsely chopped green pepper
1 15 1/2-ounce can chili beans
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
2 to 4 tablespoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon bottled hot pepper sauce
1 11 1/2-ounce package (10) refrigerated corn bread twists
1 8-ounce carton dairy sour cream
2 tablespoons all-purpose flour
1 cup shredded cheddar cheese (4 ounces)
2 cups corn chips, coarsely crushed



Recipe



. Cook and stir ground beef, onion, and green pepper in a large skillet until meat is brown. Drain off fat.

. Stir in undrained chili 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 crust, lightly grease a 9- or lO-inch pie plate. Unwrap and separate corn bread twists, but do not uncoil. Arrange coiled twists in pie plate, pressing onto the bottom and up the sides of plate, extending twists about J2 inch above pie plate.

. Spoon meat mixture into crust. Combine sour cream and flour; spread over meat mixture. Sprinkle with cheddar cheese and corn chips. Place pie plate on a baking sheet.

. Bake, uncovered, in a 375º oven for 30 minutes. Let stand 10 minutes before serving. Makes 8 servings.