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 chilies, drained
1 cup shredded cheddar cheese
2 tablespoons cornmeal
2 tubes (11-1/2 ounces each) refrigerated cornbread or plain twists
Shredded lettuce, sliced tomatoes and sour cream
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, chilies and cheese; set aside.
Sprinkle two greased 14-in. pizza pans with cornmeal. Pat cornbread dough into a 14-in. circle on each pan. With a sharp knife, cut a 7-in. "X" in the center of the dough. Cut another 7-in. "X" to form eight pie-shaped wedges in the center.
Spoon filling around edge of dough. Fold points of dough over filling; tuck under ring and pinch to seal (filling will be visible).
Bake at 400° for 15-20 minutes or until golden brown. Serve with lettuce, tomatoes and sour cream.