Corn Bread Chili Wheels

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Average: 5 (2 votes)

This colorful snack looks so intricate, but is so simple to make with a rewarding taste!

  • 1 pound ground beef
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (8 ounces) tomato sauce
  • 4 teaspoons chili powder
  • 1 jar (4 ounces) diced pimientos, drained
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 cup (4 ounces) shredded cheddar cheese
  • 2 tablespoons cornmeal
  • 2 tubes (11-1/2 ounces each) refrigerated corn bread twists
  • Shredded lettuce, sliced tomatoes and sour cream

In a large skillet, cook beef over medium heat until no longer pink; drain. Add beans, tomato sauce and chili powder. Simmer, uncovered, until liquid has evaporated. Remove from the heat; cool. Stir in the pimientos, chilies and cheese; set aside.

Sprinkle two greased 14-in. x pizza pans with cornmeal. Pat corn bread dough into a 14-in. circle on each pan. With a sharp knife, cut a 7-in. "X" in the center of the dough. Cut another 7-in. "X" to form eight pie-shaped wedges in the center.

Spoon filling around edge of dough. Fold points of dough over filling; tuck under ring and pinch to seal (filling will be visible).

Bake at 400° for 15-20 minutes or until golden brown. Fill center with lettuce, tomatoes and sour cream.