This hearty, colorful snack looks like you spent a lot of time, but it's simple to make. —Patrick Lucas, Cochran, Georgia
Ingredients
- 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 chiles, drained
- 1 cup shredded cheddar cheese
- 2 tubes (11 ounces each) refrigerated cornbread swirls
- Shredded lettuce, sliced tomatoes and sour cream
Directions
- Preheat oven to 400°. 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, chiles and cheese; set aside.
- Open 1 tube cornbread swirls. On a work surface, unroll each swirl. Arrange strips of dough side by side. Press into a 12-in. circle, pressing to seal seams. Using a pizza cutter, cut dough into 8 triangles.
- On a parchment-lined 12-in. pizza pan, arrange triangles in a ring with points toward the outside and wide ends overlapping to create a 3-in.-diameter hole in the center. Press overlapping dough to seal. Repeat with remaining tube cornbread swirls on a second pizza pan.
- Spoon filling around edge of dough. Fold pointed ends of triangles over filling, tucking points under to form a ring with a small hole in the center (filling will be visible).
- Bake until golden brown, 15-20 minutes. Serve with lettuce, tomatoes and sour cream.
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