Recipe
Recipe (click to expand)
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 15×10-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 |
