1 tbsp. vegetable oil
2 cans Mexican style stewed tomatoes, undrained
1 pkg. Lawry's Taco Spices and Seasoning
1 can kidney beans, drained
1/2 c. grated Cheddar cheese
1 lb. meat (beef or chicken), cut into 1/2 inch cubes
1 med. green bell pepper, diced
1 tbsp. yellow cornmeal
1 pkg. flat refrigerated pie crusts

In Dutch oven, heat oil, brown meat and drain. Add stewed tomatoes, bell pepper, Taco Spices & Seasonings and cornmeal. Bring to a boil; reduce heat and simmer, uncovered 20 minutes. Add kidney beans. In 10 inch pie plate, unfold 1 crust and fill with chili mixture and 1/2 of cheese. Top with remaining crust, fluting edges. Bake, uncovered in 350 degree oven for 30 minutes. Sprinkle remaining cheese over crust, return to oven and bake 10 minutes longer. Makes 6 servings. Serve with chips and crispy green salad.