Chili Corn Bread Pie

1 pound lean ground beef

1/4 cup chopped onion

15-1/2-ounce can chili beans in chili gravy

8-ounce can tomato sauce

6-ounce can tomato paste

1 tsp. chili powder

1/4 teaspoon bottled hot pepper sauce

11-1/2-ounce package (8) refrigerated cornbread twists

8-ounce container sour cream
2 Tablespoons flour

1 1/2 cups shredded cheddar cheese

2 cups corn chips, coarsely crushed

In a large skillet cook ground beef and onion until meat is brown; drain off fat. Stir in undrained beans, tomato sauce, tomato paste, chili powder, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring frequently.

Meanwhile, for crust, lightly grease a 9- or 10-inch pie plate. Unwrap and separate cornbread twists, but do not uncoil. Arrange twists in pie plate, pressing onto the bottom and up the sides of plate, extending about 1/2-inch above pie plate. Spoon ground beef mixture into crust. Combine sour cream and flour; spread on top of 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.