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Post by marlaoh on Feb 12, 2003 7:05:17 GMT -6
Chili Corn Bread Pie
1 pound lean ground beef 1/2 cup chopped onion 1/2 cup coarsely chopped green sweet pepper 1 15-1/2-ounce can chili beans in chili gravy 1 8-ounce can tomato sauce 1 6-ounce can tomato paste 1 to 2 tablespoons chili powder 1/2 teaspoon ground cumin 1/2 teaspoon bottled hot pepper sauce 1 11-1/2-ounce package (8) refrigerated cornbread 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 Chopped green pepper (optional)
1. In a large skillet cook ground beef, onion, and the 1/2 cup green pepper until meat is brown; 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. 2. Meanwhile, for crust, lightly grease a 9- or 10-inch 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 plate, extending 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. 3. Bake, uncovered, in a 375 degree F oven for 30 minutes. Let stand 10 minutes before serving. Garnish with green pepper, if desired. Makes 8 main-dish servings.
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