December 6, 2008

DEEP DISH MEXICAN PIZZA

2 1/2 c. biscuit baking mix
1/2 c. yellow cornmeal
3/4 c. water
1 lb. lean ground beef
1/2 c. chopped onion
2 tsp. Wylers beef flavor instant bouillon
1 (8 oz.) can tomato sauce
1 (4 oz.) can chopped mild green chilies, drained
1 tsp. chili powder
1/4 tsp. ground cumin
1 (16 oz.) can refried beans
1 1/2 c. (6 oz.) shredded cheese
Chopped tomato
Shredded lettuce
Sliced pitted ripe olives


Preheat oven to 425 degrees. In medium bowl; combine biscuit mix, cornmeal and water; mix well. With floured hands, pat dough on bottom and up sides of greased 15 x 10 inch jelly roll pan. Bake 10 minutes; remove from oven. In large skillet, brown meat with onion; stir in bouillon, tomato sauce, chilies, chili powder and cumin. Cook and stir until bouillon dissolves. Spread beans evenly over beans. Top with cheese. Bake 10 minutes. Garnish with tomato, lettuce and olives. Refrigerate leftovers.

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