Mexican Pan Pizza

Name: Mexican Pan Pizza
Ingredients: 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

16 ingredients

11 steps

Ingredients

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

Directions

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.