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Email to Rosemary Leibrook      

    DEEP DISH MEXICAN PIZZA

    Source of Recipe

    Rosemary

    List of Ingredients

    2 1/2 cups biscuit baking mix
    1/2 cup yellow corn meal
    3/4 cup water
    1 lb. lean ground meat
    1/2 cup chopped onion
    1(8oz) can tomato sauce
    1 (4 oz.) can chopped chilies, drain, opt.
    1 Tablespoon. Beef flavor instant bouillon
    1 teaspoon chili powder
    1/4 teaspoon. ground cumin
    1 (16 oz.) can refried beans.
    1 1/2 cups (6 oz) shredded mild cheddar or Monterey Jack Cheese
    Chopped tomato
    Shredded lettuce
    sliced pitted ripe olives


    Recipe

    Preheat oven to 425 degrees
    In med. bowl combine biscuit mix, cornmeal, and water. Mix well. With
    floured hands, pat dough on bottom and up the sides of grease 15 X 10
    inch jelly roll pan. bake 10 minutes. Remove from Oven.

    In large skillet, brown meat with onion, stir in tomato sauce, chili,
    bouillon, chili powder, and cumin. Cook and stir until bouillon
    dissolves. Spread beans evenly over baked crust. Spoon meat mixture
    evenly over beans. top with cheese. Bake 10 minutes. Garnish with
    tomato, lettuces and olives.
    Really good... Tony dearly loved this one.


 

 

 


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