Mexican Pan Pizza

• 2 12 cups biscuit mix
• 12 cup yellow cornmeal
• 12 cup water
• 14 cup butter, melted
• 1 lb lean ground beef
• 12 cup chopped onion
• 1 (8 ounce) can tomato sauce
• 1 (4 ounce) canchopped green chilies, drained
• 2 teaspoons instant beef bouillon
• 1 teaspoon chili powder
• 14 teaspoon ground cumin
• 1 (16 ounce) can refried beans
• 1 12 cups shredded colby cheese or 1 12 cups monterey jack cheese
• chopped tomato, for garnish
• shredded lettuce, for garnish
• sliced pitted ripe olives, for garnish

1. Preheat oven to 425*.
2. In medium bowl, combine biscuit mix, cornmeal, water and butter; mix well.
3. Pat dough on bottom and up sides of greased 15x10 inch jellyroll pan.
4. Bake 10 minutes; remove from oven.
5. Meanwhile, in large skillet, brown meat with onion; stir in tomato sauce, chilies, bouillon, chili powder and cumin.
6. Cook and stir until bouillon dissolves.
7. Spread beans evenly over baked crust; spoon meat mixture evenly over beans.
8. Top with cheese.
9. Bake 10 minutes.
10. Garnish with tomato, lettuce and olives.
11. Refrigerate leftovers.

biscuit mix, yellow cornmeal, water, butter, lean ground beef, onion, tomato sauce, green chilies, instant beef bouillon, chili powder, ground cumin, beans, colby cheese, tomato, shredded lettuce, olives

Taken from www.food.com/recipe/mexican-pan-pizza-161308 (may not work)