Taco-Seasoned Mexican Pizza
|Biscuit baking mix||2 Cup (32 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Taco seasoning mix||1 1⁄4 Ounce|
|Refried beans||16 Ounce|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Onion||1 Medium, sliced|
Cut a 1/2 inch circle from cardboard.
Cut a waxed paper circle the same size and place on cardboard circle.
Sprinkle with commeal.
Mix biscuit mix and 1/2 cup water until a soft dough forms.
Gently smooth dough into a ball on lightly floured surface.
Knead 5 times.
Roll to 13 inch circle.
Transfer to waxed paper circle.
Turn edge of dough under and pinch to form a rim.
Microwave uncovered 3 minutes; turn cardboard one quarter turn.
Microwave until crust is no longer doughy, 2 to 4 minutes.
Crumble hamburger into 1 quart casserole.
Microwave uncovered until meat is firm, 5 to 6 minutes.
Stir to break up meat; drain.
Stir in 1/2 cup water and the taco mix.
Microwave un covered until thickened, 5 to 6 minutes.
Spread refried beans over crust; top with meat mixture.
Sprinkle with cheese and onion.
Microwave uncovered until cheese is melted, 3 to 4 minutes.
Sprinkle with chopped tomato and drizzle with taco sauce.