Ingredients
1 pound ground beef1 can (16 ounces) kidney beans, rinsed and drained1 can (8 ounces) tomato sauce4 teaspoons chili powder1 jar (4 ounces) diced pimientos, drained1 can (4 ounces) chopped green chiles, drained1 cup shredded cheddar cheese2 tubes (11 ounces each) refrigerated corn bread swirlsShredded lettuce, sliced tomatoes and sour cream
Preparation
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 corn bread 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.
