Here is a recipe that my wife received from a co-worker. It was an award winner, but I couldn't tell what magazine it came out of. The creator is listed following the recipe. We fixed it last night, and we give it two forks up! Chili Cornbread Pie 1 lb. lean ground beef 1/2 cup chopped onion 1/2 cup coarsely chopped green bell pepper 1 15 1/2-oz. can chili beans 1 8-oz. can tomato sauce 1 6-oz. can tomato paste 2 to 4 Tbsp chili powder 1/2 tsp. ground cumin 1/2 tsp. bottled hot pepper sauce 1 11 1/2-oz. pkg. (8) refrigerated cornbread twists 1 8-oz. carton dairy sour cream 2 Tbsp. all-purpose flour 1 cup shredded cheddar cheese 2 cups Fritos corn chips, coarsely crushed to about 1 cup in volume chopped green pepper to garnish In a large skillet, cook ground beef, onion, and the 1/2 cup green pepper till meat is no longer pink; 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. Meanwhile, for the crust, lightly grease a 9- or 10-inch pie plate. Unwrap and separate cornbread twists, but do not uncoil. Arrange biscuits in pie plate, pressing into bottom and up the sides of the plate, extending biscuits 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. Bake, uncovered, in a 375-degree oven for 30 minutes. Let stand 10 minutes before serving. Garnish with green pepper if desired. Makes 8 main-dish servings. Recipe by Mary Beth Welter, St. Paul, MN