April 11, 2010

DEEP DISH MEXICAN PIZZA


 
2 1/2 c. Bisquick
1/2 c. yellow cornmeal
3/4 c. water
1 lb. lean ground beef
1/2 c. chopped onion
2 beef bouillon cubes
1 (8 oz.) can tomato sauce
1 tsp. chili power
1 (16 oz.) can refried beans with chilies
1 1/2 c. (6 oz.) shredded cheese
Chopped tomato
Shredded lettuce
Sliced olives
Chopped chives
 
Preheat oven 425 degrees.In medium bowl combine Bisquick, cornmeal and water; mix well. With floured hands, pat dough on bottom and up sides of greased 15x10 jelly roll pan. Bake 10 minutes; remove from oven.
Brown meat with onion, bouillon and tomato sauce. Add chili powder. Cook until bouillon is dissolved. Spread beans evenly over baked crust. Spoon meat mixture evenly over beans. Top with cheese. Bake 10 minutes. Garnish with tomato, lettuce, olives and chives. (Makes 8-10 servings.)

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