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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
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I haven't made this yet, but it looks like a recipe my mom used to make. Posting so I can find this recipe again. Ingredients:
2 1/2 cups biscuit mix |
1/2 cup yellow cornmeal |
1/2 cup water |
1/4 cup butter, melted |
1 lb lean ground beef |
1/2 cup chopped onion |
1 (8 ounce) can tomato sauce |
1 (4 ounce) can chopped green chilies, drained |
2 teaspoons instant beef bouillon |
1 teaspoon chili powder |
1/4 teaspoon ground cumin |
1 (16 ounce) can refried beans |
1 1/2 cups shredded colby cheese or 1 1/2 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. Pat dough on bottom and up sides of greased 15x10 inch jellyroll pan. Bake 10 minutes; remove from oven.
3. Meanwhile, in large skillet, brown meat with onion; stir in tomato sauce, chilies, bouillon, chili powder and cumin. Cook and stir until bouillon dissolves.
4. Spread beans evenly over baked crust; spoon meat mixture evenly over beans. Top with cheese. Bake 10 minutes.
5. Garnish with tomato, lettuce and olives. Refrigerate leftovers.
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