Deep Dish Mexican Pizza Recipe

• 2 1/2 c. biscuit baking mix
• 1/2 c. yellow cornmeal
• 3/4 c. water
• 1 pound grnd beef
• 1/2 c. minced onion
• 2 teaspoon instant beef bouillon
• 1 (8 ounce.) can tomato sauce
• 1 (4 ounce.) can minced mild green chilies (liquid removed)
• 1 teaspoon chili pwdr
• 1/4 teaspoon grnd cumin
• 1 (16 ounce.) can refried beans
• 1 1/2 c. (6 ounce.) shredded cheese
• Minced tomato
• Shredded lettuce
• Sliced pitted ripe olives

1. Preheat oven to 425 degrees.
2. In medium bowl, combine biscuit mix, cornmeal and water; mix well.
3. With floured hands, pat dough on bottom and up sides of greased 15x10 jelly roll pan.
4. Bake 10 min, remove from oven.
5. In large skillet, brown meat with onions; stir in bouillon, tomato sauce, chilies, chili pwdr and cumin.
6. Cook and stir till bouillon dissolves.
7. Spread beans proportionately over baked crust; spoon meat mix proportionately over beans.
8. Top with cheese.
9. Bake 10 min.
10. Garnish with tomato, lettuce and olives.
11. Chill leftovers.

biscuit baking mix, yellow cornmeal, water, beef, onion, instant beef bouillon, tomato sauce, green chilies, chili pwdr, grnd cumin, beans, shredded cheese, tomato, olives

Taken from cookeatshare.com/recipes/deep-dish-mexican-pizza-56322 (may not work)