Chili Cornbread Pie

13 ingredients
6 steps

Ingredients

  • 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)

Directions

  1. 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. 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. 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. 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. 5
    Place pie plate on baking sheet. Bake, uncovered, at 350° for 30 minutes. Allow pie to stand 10 minutes before serving. Top with green onion, tomato or other garnishes as desired.
  6. 6
    Makes 8 main dish servings.

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