| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Grains |
Mexican |
Main dish |
8 |
Servings |
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 |
INSTRUCTIONS
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
Source: "Hurry, Let's Eat!"
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker03.zip
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