1. Preheat oven to 425*. 2. In medium bowl, combine biscuit mix, cornmeal, water and butter; mix well. Pat dough on bottom and up sides of greased 15x10 inch jellyroll pan. Bake 10 minutes; remove from oven. 3. Meanwhile, in large skillet, brown meat with onion; stir in tomato sauce, chilies, bouillon, chili powder and cumin. Cook and stir until bouillon dissolves. 4. Spread beans evenly over baked crust; spoon meat mixture evenly over beans. Top with cheese. Bake 10 minutes. 5. Garnish with tomato, lettuce and olives. Refrigerate leftovers. ---------------------------------------------------------------------------
Nutrition
Ingredients
