Thursday, January 15, 2015

MEXICAN PAN PIZZA

2 1/2 cups biscuit baking mix (such as Bisquick)
1/2 cup yellow cornmeal
1/2 cup water
1/4 cup butter, melted
1 lb lean ground beef
1/2 cup chopped onion
1 can (8-oz) tomato sauce
1 can (4-oz) chopped green chilies, drained
2 tsp beef-flavored instant bouillon
1 tsp chili powder
1/4 tsp ground cumin
1 can (15-16 oz) refried beans
1 1/2 cups shredded Mexican-blend cheese
Garnishes: chopped tomatoes, shredded lettuce, sliced pitted ripe olives, additional cheese, etc to suit your taste

Preheat oven to 425 degrees.

In a medium bowl, combine the biscuit mix, cornmeal, water, and butter; mix together well. Pat dough on bottom and up sides of a greased 15 x 10-inch jellyroll pan.

Bake crust at 425 degrees for 10 minutes; remove from oven.

While crust bakes, brown the ground beef with the onion in a large skillet, stirring to break up; drain well. Return to skillet and stir in the tomato sauce, chilies, bouillon, chili powder, and cumin. Cook, stirring, until the bouillon is fully dissolved.

Spread the beans evenly over the baked crust; spoon beef mixture over the beans. Sprinkle the cheese overall.

Bake at 425 degrees for 10 minutes.

Remove from oven and garnish as desired before cutting into squares to serve.

Yield: 8 to 10 servings.


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