April 11, 2010

DEEP DISH MEXICAN PIZZA


 
2 1/2 c. biscuit baking mix (Bisquick)
1/2 c. yellow corn meal
3/4 c. water
1 lb. lean ground beef
1/2 c. chopped onion
1 (8 oz.) can tomato sauce
1 (4 oz.) can chopped mild green chilies
1 tbsp. Wylers instant bouillon or 3 beef flavored cubes
1 tsp. chili powder
1/4 tsp. ground cumin
1 (16 oz.) can refried beans
1 1/2 c. (6 oz.) shredded Monterey Jack or Cheddar
Chopped tomato
Shredded lettuce
Sliced 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 tomato sauce, chilies, bouillon, chili powder and cumin. Cook and stir until bouillon dissolves. Spread beans evenly over baked crust; spoon meat mixture evenly over beans. Top with cheese. Bake 10 minutes. Garnish with tomato, lettuce and olives. Refrigerate leftovers.

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