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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Instead of tomato sauce, refried beans serve as the base for this Southwestern-style pizza. The cool vegetable toppings complement each oven-fresh bite. Lydia Ann Lantz, Christiana, Pennsylvania Ingredients:
1-1/2 cups biscuit/baking mix |
1/2 cup cornmeal |
1/2 cup cold water |
1 pound ground beef |
3/4 cup water |
1 can (4 ounces) chopped green chilies |
1 envelope taco seasoning |
1 can (16 ounces) refried beans |
1-1/2 cups (6 ounces) shredded cheddar cheese |
1 cup shredded lettuce |
2 medium tomatoes, chopped |
1 medium onion, chopped |
Directions:
1. In a large bowl, combine biscuit mix and cornmeal. Add water and mix well. Press onto the bottom and up the sides of a greased 12-in. pizza pan.
2. Bake at 400° for 10 minutes or until edges are lightly browned. Cool. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. stir in the water, chilies and taco seasoning; bring to a boil. Simmer, uncovered, for 5 minutes.
3. Spread beans over crust. Top with beef mixture. Sprinkle with cheese. bake at 400° for 10 minutes longer or until the crust is golden and cheese is melted. Top with lettuce, tomato and onion. Yield: 4-6 servings.
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