Recipe: Chili-Corn Stick Pie
Description: I recently saw this in the Dallas Morning News Food Section and thought it looked quick and easy.  Update:  I recently fixed this. I tasted it before I put it in the baking dish &amp; felt it needed something.  I added more chili powder, garlic powder, some cumin and cayenne. Cornbread lattice really added to it. Hope you enjoy!
Ingredients: [{"text": "1 lb ground beef"}, {"text": "1 teaspoon vegetable oil"}, {"text": "1 large onion, chopped"}, {"text": "1 (15 ounce) can black beans, rinsed and drained"}, {"text": "1 (14 ounce) can of chili style tomatoes (Rotel or mexican style tomatoes may be substiuted, just add some chili powder to them)"}, {"text": "1 (8 ounce) can no-salt-added tomato sauce"}, {"text": "1 (11 1/2 ounce) package pillsbury refrigerated cornbread twists dough (Walmart has them)"}, {"text": "cheddar cheese (optional)"}, {"text": "sour cream (optional)"}]
Instructions: Preheat oven to 375.
In a large skilled add oil and brown ground beef and onion.
Drain off any fat.
Add tomatoes, tomato sauce and beans.
Spoon into a baking dish.
Open cornbread twists and separate into strips.
Lattice cornbread over chili mixture.
Bake until corn twists are lightly browned (about 12- 15 minutes).
Remove and serve with cheese and sour cream - if desired.
