In a large skillet cook ground beef, onion, and the 1/2 cup green pepper until meat is brown; 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 crust, lightly grease a 9- or 10-inch pie plate. Unwrap and separate cornbread twists, but do not uncoil. Arrange twists in pie plate, pressing onto the bottom and up the sides of plate, extending 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 F oven for 30 minutes. Let stand 10 minutes before serving. Garnish with green pepper, if desired. Makes 8 main-dish servings.