Mexican Pizza Dip
INGREDIENTS:
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
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
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