Chili Cornbread Pie

• 1 lb. lean ground beef
• 1/2 c. chopped onion
• 1/2 c. chopped green pepper
• 1 (15 oz.) can chili hot beans (undrained)
• 1 (8 oz.) can tomato sauce
• 1 (6 oz.) can tomato paste
• 1 envelope taco seasoning mix
• 1 (11 oz.) pkg. refrigerated cornbread twists
• 1 (8 oz.) carton sour cream
• 2 Tbsp. plain flour
• 1 c. shredded Cheddar cheese
• 2 c. corn chips, crushed to 1 c.
• chopped green onion and tomato (for garnish)

1. In a large skillet, cook ground beef, onion and green pepper until meat is browned; drain. Stir in undrained beans, tomato sauce, tomato paste and taco seasoning mix.
2. Bring to a boil. Reduce heat and simmer, uncovered, 5 minutes, stirring often. Lightly grease a 9 or 10-inch pie plate or shallow 2-quart baking dish.
3. Open the package of cornbread twists. Do not unroll dough. Using a knife, separated twists at the seams. Place separated twists between 2 sheets of wax paper and flatten with a rolling pin.
4. Press flattened dough in bottom and up sides of pie plate. Spoon beef mixture into crust. Combine the sour cream and flour. Spread over meat mixture to within 1/2-inch of the edges. Sprinkle cheese and corn chips over top.
5. Place pie plate on baking sheet. Bake, uncovered, at 350u0b0 for 30 minutes. Allow pie to stand 10 minutes before serving. Top with green onion, tomato or other garnishes as desired.
6. Makes 8 main dish servings.

lean ground beef, onion, green pepper, chili hot beans, tomato sauce, tomato paste, taco, sour cream, flour, cheddar cheese, corn chips, green onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=931042 (may not work)