Chili Corn Bread Pie
From: Better Homes and GardensRefrigerated cornbread twists make a quick crust for this top-notch Tex-Mex main dish.
Servings: Makes 8 main-dish servings.
Prep: 25 mins
Total: 1 hr 5 mins
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Ingredients
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)
Directions
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.
Nutrition Facts
Calories 501, Total Fat 29 g, Saturated Fat 11 g, Cholesterol 63 mg, Sodium 739 mg, Carbohydrate 44 g, Fiber 4 g, Protein 22 g. Daily Values: Vitamin A 30%, Vitamin C 34%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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