Title: Mexican Pizza
Categories: Main dish
Yield: 8 servings
1 tb Enriched Corn Meal
-- (Aunt Jemima or Quaker)
1/2 c Enriched Corn Meal
-- (Aunt Jemima or Quaker)
1 1/2 c All-purpose flour
1 tb Baking powder
1/2 ts Salt (optional)
3/4 c Milk
1/4 c Vegetable oil
12 oz Taco sauce
15 1/2 oz Mexican Style Chili Beans
-- (Van Camp's), undrained
1 md Green or red bell pepper
-- cut into thin rings
8 oz Monterey jack cheese
-- shredded
Heat oven to 450 F. Grease 14-inch round pizza pan or 15x10-inch jelly
roll pan. Sprinkle 1 tablespoon corn meal evenly into prepared pan.
Combine remaining 1/2 cup corn meal, flour, baking powder and salt. Add
milk and oil; stir with fork until mixture forms a ball. Press dough into
prepared pan; shape edge to form rim. Bake 15 minutes.
Spread taco sauce evenly over partially baked crust. Top with beans,
pepper rings and cheese; continue baking 10 minutes or until cheese is
melted.
NUTRITIONAL ANALYSIS per serving:
* calories 365
* carbohydrates 39 g
* protein 14 g
* fat 17 g
* calcium 348 mg
* sodium 740 mg
* cholesterol 30 mg
* dietary fiber 5 g
Source: "Hurry, Let's Eat!"
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
