 | | Mexican Pizza |
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1 tbsp. cornmeal
1-1/2 c. Bisquick baking mix
1/4 c. plus 2 tbsp. boiling water
1/2 lb. ground beef
1/3 c. chopped onion
1 sm. clove garlic, chopped
1/2 tsp. dried oregano
1-1/2 c. shredded Monterey Jack
cheese (6 oz.)
1 can (28 oz.) whole tomatoes,
chopped and drained
1 can (4 oz.) chopped green chilies,
drained |
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| Instructions |
| Heat oven to 350 degrees. Grease 12 inch pizza pan; sprinkle with cornmeal. Stir baking mix and water until soft dough forms. Turn onto surface dusted with baking mix; roll in baking mix to coat. Shape into ball; knead 10 times. Press dough evenly on bottom and up side of pan. Bake 10 minutes. Cook ground beef, onion, chili powder, garlic and oregano in 10 inch skillet, stirring occasionally until beef is brown; drain. Stir 3/4 cup of the cheese, the tomatoes and chilies into beef mixture. Spoon onto crust; sprinkle with remaining cheese. Bake 10 minutes or until cheese is hot and bubbly. 4 servings. |
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