On 11 Mar 96 Ann C. Nelson said this about that: AN> I'm looking for a recipe for pizza using a Boboli shell, refried beans, AN> taco sauce, and other stuff. A lady in front of me in the grocery AN> check-out line was purchasing the ingredients and telling me how AN> wonderful it is. That one doesn't ring a bell, but this oughta produce something similar without a lot of hard work. MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: MEXICAN PIZZA Categories: Tex-mex Yield: 4 servings 1 T Cornmeal 1 1/2 c Bisquick baking mix 1/4 c ;Water, boiling, plus -2 T 1/2 lb Ground beef 1/3 c Onion; chopped 1 ts Chili powder 1 sm Garlic clove; finely chopped 1/2 ts Organo, dried 6 oz Monterey Jack; shredded) 28 oz Tomatoes, whole; chopped & -drained 4 oz Green chiles, chopped; -drained Heat oven to 350 F. Grease 12" pizza pan; sprinkle with cornmeal. Stir baking mix and water until soft dough forms. Turn onto a surface dusted with baking mix; roll in baking mix to coat. Shape into a ball; knead 10 times. Press dough evenly on bottom and up the side of the pan. Bake 10 minutes. Cook ground beef, onion, chili powder, garlic and oregano in a 10" skillet, stirring occasionally, until beef is brown; drain. Stir 3/4 cup of the cheese, the tomatoes and chiles into the beef mixture. Spoon onto crust; sprinkle with remaining cheese. Bake 10 minutes or until cheese is hot and bubbly. High altitude: Heat oven to 375 degrees. Heat beef mixture through before spooning onto crust. MMMMM * Sam Waring sam.waring@382-91-12.ima.infomail.com * * Disclaimer: The Infomail Association doesn't necessarily agree with * * my opinions and neither do I. * -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article which is now available on line: http://www.duke.edu/~tfdpress/rfrpost.html. Recipes/articles go to recipes@rt66.com; requests go to cocina@mbay.net; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. |
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