Chili-Corn Stick Pie

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 & felt it needed something. I added more chili powder, garlic powder, some cumin and cayenne. Cornbread lattice really added to it. Hope you enjoy!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  lb ground beef
• 1  teaspoon  vegetable oil
• 1  large onion, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14 ounce) can  of chili style tomatoes (Rotel or mexican style tomatoes may be substiuted, just add some chili powder to them)
• 1 (8 ounce) can no-salt-added tomato sauce
• 1 (11 1/2ounce) package  pillsbury  refrigerated cornbread twists dough (Walmart has them)
•  cheddar cheese (optional)
•  sour cream (optional)

Directions

1. Preheat oven to 375.
2. In a large skilled add oil and brown ground beef and onion.
3. Drain off any fat.
4. Add tomatoes, tomato sauce and beans.
5. Spoon into a baking dish.
6. Open cornbread twists and separate into strips.
7. Lattice cornbread over chili mixture.
8. Bake until corn twists are lightly browned (about 12- 15 minutes).
9. Remove and serve with cheese and sour cream - if desired.