Mexican Pizza

• 1 Tbsp. cornmeal
• 1 1/2 c. Bisquick mix
• 1/4 c. + 2 Tbsp. boiling water
• 1/2 lb. ground beef
• 1/3 c. chopped onion
• 1 tsp. chili powder
• 1 small clove garlic, finely chopped
• 1/2 tsp. dried oregano
• 1 1/2 c. shredded Monterey Jack cheese
• 1 (28 oz.) can whole tomatoes, chopped and drained
• 1 (4 oz.) can chopped green chilies, drained
• 2 lb. boneless pork shoulder, cut in 1-inch cubes
• 1/2 c. chopped onion
• 2 Tbsp. cooking oil
• 1 (16 oz.) can tomatoes, cut up
• 1 tsp. instant chicken bouillon granules
• 1 tsp. dried marjoram
• hot cooked rice
• 1 tsp. salt
• 1/2 tsp. dried thyme
• dash of pepper
• 1 (3 oz.) can chopped mushrooms, drained
• 1/3 c. cold water
• 3 Tbsp. all-purpose flour

1. Brown half of the pork and onion at a time in oil in a skillet.
2. Drain off the fat.
3. Transfer pork cubes and onion to the crock-pot.

cornmeal, bisquick mix, ground beef, onion, chili powder, clove garlic, oregano, shredded monterey jack cheese, tomatoes, green chilies, pork shoulder, onion, cooking oil, tomatoes, instant chicken, marjoram, rice, salt, thyme, pepper, mushrooms, cold water, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=955500 (may not work)