Mexican Pizza

• 1 1/2 c. Bisquick baking mix
• 1/2 c. cold water
• 1 (4 oz.) can whole green chilies, drained, seeded and chopped
• 1 (16 oz.) can refried beans
• 1 1/2 c. shredded Cheddar cheese
• 1 c. shredded lettuce
• 2 medium tomatoes, chopped
• 1/2 c. chopped onion
• 1/2 c. yellow corneal
• 1 lb. ground beef
• 1 envelope taco seasoning mix
• 3/4 c. water
• tomato sauce (optional)

1. Heat oven to 425u0b0.
2. Grease 12-inch pizza pan.
3. Mix Bisquick, cornmeal and 1/2 cup water until dough forms.
4. Beat vigorously 20 strokes.
5. Put in pan with floured hands, forming 1/2-inch rim. Bake 10 minutes.
6. Cook beef until brown; drain.
7. Stir in chilies, taco mix and 3/4 water.
8. Heat to boiling.
9. Stir frequently; reduce heat.
10. Simmer uncovered, stirring frequently until thick, 5 to 10 minutes.
11. Spread beans over baked crust, top with beef mix and sprinkle with cheese.
12. Bake 10 minutes longer.
13. Top with lettuce, onion and tomatoes.

bisquick baking mix, cold water, green chilies, beans, cheddar cheese, shredded lettuce, tomatoes, onion, yellow corneal, ground beef, taco, water, tomato sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=404481 (may not work)