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Mexican Pizza

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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

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