Found this on the net: May be what you want

Chili Cornbread Pie

1 lb. lean ground beef
1/2 cup chopped onion
1/2 cup coarsely chopped green bell pepper
1 15 1/2-oz. can chili beans
1 8-oz. can tomato sauce
1 6-oz. can tomato paste
2 to 4 Tbsp chili powder
1/2 tsp. ground cumin
1/2 tsp. bottled hot pepper sauce
1 11 1/2-oz. pkg. (8) refrigerated cornbread twists
1 8-oz. carton dairy sour cream
2 Tbsp. all-purpose flour
1 cup shredded cheddar cheese
2 cups Fritos corn chips, coarsely crushed to about 1 cup in volume
chopped green pepper to garnish

In a large skillet, cook ground beef, onion, and the 1/2 cup green pepper
till meat is no longer pink; drain off fat. Stir in UNDRAINED beans, tomato
sauce, tomato paste, chili powder, cumin, and hot pepper sauce. Bring to
boiling, reduce heat. Simmer, uncovered, for 5 minutes, stirring frequently.

Meanwhile, for the crust, lightly grease a 9- or 10-inch pie plate. Unwrap
and separate cornbread twists, but do not uncoil. Arrange biscuits in pie
plate, pressing into bottom and up the sides of the plate, extending biscuits
about 1/2-inch above pie plate. Spoon ground beef mixture into crust. Combine
sour cream and flour; spread atop 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. Garnish with green pepper
if desired. Makes 8 main-dish servings.