|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Hearty Mexican Pizza |
|
Serves: 8 Print this RecipeLinda Loda - Elk Grove Village, Illinois Bake-Off® Contest 33, 1988 Tender crust and irresistible Mexican toppings are a winning combination in this south-of-the-border pizza. CRUST 1 tablespoon cornmeal 1 to 1 1/2 cups all-purpose flour 1 cup whole wheat flour 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup beer, room temperature 1/4 cup oil TOPPING 1 (16-ounce) can refried beans 1 pound ground beef 1/3 cup chopped onions 1 (8-ounce) can tomato sauce 1 (4 1/2-ounce) can chopped green chilies, undrained 2 cups (8 oz.) shredded Cheddar cheese or Monterey Jack or mozzarella cheese 1 medium red bell pepper or green bell pepper, cut into strips 3 to 4 pitted ripe olives, sliced, if desired Dairy sour cream, if desired Taco sauce or picante salsa, if desired Heat oven to 400°F. Grease 14-inch pizza pan or 15 x 10 x 1-inch baking pan; sprinkle with cornmeal. In large bowl, combine 1/2 cup of the all-purpose flour, whole wheat flour, baking powder, salt, beer and oil; mix well. By hand, stir in 1/4 to 1/2 cup all-purpose flour to form a stiff dough. On floured surface, knead in remaining all-purpose flour until dough is smooth and elastic, 2 to 3 minutes. On lightly floured surface, roll dough to 14-inch circle. Place over cornmeal in greased pan; press dough to fit pan evenly. Spread refried beans over dough. In large skillet, brown ground beef until thoroughly cooked; drain well. Add onion, tomato sauce and green chiles; blend well. Spoon meat mixture over refried beans; top with cheese, bell pepper and olives. Bake at 400°F. for 25 to 35 minutes or until crust is light golden brown. Let stand 5 minutes before serving. Garnish with sour cream or taco sauce. HIGH ALTITUDE - Above 3,500 feet: No change. Nutrition Per Serving: Calories 560; Protein 25g; Carbohydrate 42g; Fat 31g; Sodium 1100mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Cajun Red Beans and Rice Orange-Cumin Chicken and Vegetables Spicy Broccoli Aïoli Pizza California Casserole Bean and Sausage Bake Chicken Broccoli Stroganoff Peppers Olé Quick-Topped Vegetable Chicken Casserole Biscuit Stuffin' Atop Chops Zesty Italian Crescent Casserole Creamy Spinach and Tortellini Easy Seafood Dinner West African Chicken and Groundnut Stew Smoky Southwestern Shepherd's Pie Salsa Couscous Chicken Crafty Crescent Lasagna Broccoli Brunch Braid Chicken Prosciutto with Mushroom Sauce Thai Curry Chicken and Vegetables Chick-n-Broccoli Pot Pies Wild Rice and Ham Country Tart Bacon Quiche Biscuit Cups Dotted Swiss and Spinach Quiche Chicken Picadillo Pie Italian Cheese Rustic Pie Bean Picadillo Tortillas Enchilada-Style Chicken Pie Italian Country Loaf Rustica Italian Zucchini Crescent Pie Gorgonzola and Onion Pie Italian-Style Fish and Vegetables Crab Meat Salad Pie Black Bean Mexican Pizza Chicken Fajita Pizza Hearty Reuben Pizza Deluxe Turkey Club Pizza Hearty Mexican Pizza Polish Pizza Hungry Boys' Casserole Oriental Stir-Fry Pizza Spinach Pierogi Pizza 02: Main Dishes |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
