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Recipe
Deep Dish Mexican Pizza Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2767g | |
| Calories 4135 | |
| Calories from Fat 1785 | 43% |
| Total Fat 201.31g | 252% |
| Saturated Fat 89.62g | 358% |
| Trans Fat 4.4g | |
| Cholesterol 542mg | 181% |
| Sodium 9270mg | 386% |
| Potassium 5752mg | 164% |
| Total Carbs 369.61g | 99% |
| Dietary Fiber 47.1g | 157% |
| Sugars 67.23g | 45% |
| Protein 211.7g | 339% |
Ingredients Convert Measures
- 2 1/2 c. biscuit baking mix (Bisquick)
- 1/2 c. yellow corn meal
- 3/4 c. water
- 1 pound lean grnd beef
- 1/2 c. minced onion
- 1 (8 ounce.) can tomato sauce
- 1 (4 ounce.) can minced mild green chilies
- 1 tbsp. Wylers instant bouillon or possibly 3 beef flavored cubes
- 1 teaspoon chili pwdr
- 1/4 teaspoon grnd cumin
- 1 (16 ounce.) can refried beans
- 1 1/2 c. (6 ounce.) shredded Monterey Jack or possibly Cheddar
- Minced tomato
- Shredded lettuce
- Sliced ripe olives
Directions
- Preheat oven to 425 degrees. In medium bowl combine biscuit mix, cornmeal and water; mix well. With floured hands pat dough on bottom and up sides of greased 15 x 10 inch jelly roll pan. Bake 10 min; remove from oven.
- In large skillet, brown meat with onion; stir in tomato sauce, chilies, bouillon, chili pwdr and cumin. Cook and stir till bouillon dissolves. Spread beans proportionately over baked crust; spoon meat mix proportionately over beans. Top with cheese. Bake 10 min. Garnish with tomato, lettuce and olives. Chill leftovers.
