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    Chili Cornbread Pie

    Refrigerated cornbread twists make a quick crust for this top-notch Tex-mex pie.


    List of Ingredients


    • 1 lb lean ground beef
    • 1/2 cup chopped onion
    • 1/2 cup coarsely chopped green sweet pepper
    • 1 15-1/2 oz can chili beans in chili gravy
    • 1 8-oz can tomato sauce
    • 1 6-oz can tomato paste
    • 1 to 2 T chili powder
    • 1/2 tsp ground cumin
    • 1/2 tsp bottled hot pepper sauce
    • 1 11-1/2 oz pkg (10) refrigerated cornbread twists
    • 1 8-oz carton dairy sour cream
    • 2 T all-purpose flour
    • 1 cup shredded cheddar cheese (4 oz)
    • 2 cups corn chips, coarsely crushed


    Instructions


    1. In a large skillet cook ground beef, onion and green pepper till meat is no longer pink; drain off fat.
    2. 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.
    3. Meanwhile, for crust, lightly grease a 9" or 10" pie plate. Unwrap and separate cornbread twists, but do not uncoil. Arrange twists in pie plate, pressing onto the bottom and up the sides of the plate, extending about 1/2" above pie plate.
    4. 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.


    Final Comments


    Makes 8 main-dish servings.
 

 

 

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