1 (15.25 oz.) red kidney beans, rinsed and drained
1 pkg. refrigerated flat pie crusts
3/4 cup shredded cheddar cheese
sour cream, optional
Preheat your oven to 350*.
In a large pot, heat the oil over medium high heat. Add the beef and cook until browned, just a few minutes. Drain the fat and return the beef to the pan.
Add the tomatoes, green pepper, Taco seasoning, and cornmeal. Stir until combined. Bring the mixture to a boil and then lower the heat. Simmer, uncovered, for 20 minutes. Stir in the kidney beans and remove from the heat.
Using a 10-inch pie plate, unfold one of the crusts and sprinkle about 1/4 of cheese over the bottom crust. Pour the chili mixture into the crust and top with 1/4 more cheddar cheese. Top with the remaining pie crust and flute the edges, making sure the pie is well sealed. Place the pie plate on a cookie sheet, just in case the pie bubbles over.
Bake at 350* for 30 minutes. Sprinkle the remaining cheese on top of the crust and return to the oven for 10 more minutes or until cheese is melted and begins to brown. Remove from the oven and let sit for 5 minutes before slicing. Serve with sour cream.