April 11, 2010

DEEP DISH MEXI PIZZA


 
1 lb. ground beef
1 chopped onion
1 (15 oz.) can kidney beans
1 (15 oz.) can tomato sauce
2 tsp. chili powder
1/2 tsp. ground cumin
1 1/2 c. sifted flour
1/2 c. cornmeal
1 tbsp. baking soda
1/3 c. oil
2/3.c cold milk
1 1/2 c. shredded cheddar or Monterey Jack
 
In large saucepan cook meat and onion; drain fat. Stir in beans, sauce, chili powder and cumin; simmer for 10 minutes. Combine cornmeal, baking powder, add milk and oil and stir and form a ball. Pat evenly into oiled 9"x13" pan forming an edge about 3/4" high. Spread meat on mixture. Sprinkle with cheese. Bake at 425 degrees for 20 minutes. Cut in rectangles.
 
TOPPING:
Hot sauce
Chopped tomatoes
Shredded lettuce
Sliced ripe olives
Sour cream
Guacamole

No comments: