Nacho Biscuit Pizza

 I picked up a Better Homes and Gardens booklet at our local book sale, and it had a recipe that reminded me of the Pizza I used to make back in the late 50:s and early 60”s. The recipe was from 1975 so it was a little more up to date than what I was remembering. My family are fans of Nacho Pizza so this recipe was going to be just right for them. I also had some biscuit mix that I wanted to use up.

 Everyone thought it was very good, the crust was crisp and thin and we topped it with the toppings they like. You could use the crust and make the filling of your choice which is what I am going to try next time. 

Nacho Pizza

1 pound lean ground beef

½ cup water

1 4-oz. can diced green chile peppers, drained

2 Tbsp. envelope taco seasoning mix or homemade seasoning

½ to 1 teaspoon chili powder

2 Tbsp. cornmeal

2 cups packaged biscuit mix

½ cup cold water

1 15 oz. can refried beans

1 cup shredded American cheese or cheddar cheese (4 oz.)

Toppings of your choice (shredded lettuce, chopped tomato, green or black olives, crushed corn chips)

Taco Sauce if desired

 Preheat oven to 450°. In large skillet cook ground beef until brown. Drain well. Stir in the ½ cup water, the chile peppers, taco seasoning mix and chili powder. Simmer uncovered, about 15 minutes or until thick. 

 While this is simmering, generously grease a 14 to 16 inch pizza pan. Sprinkle with the 2 tablespoons cornmeal.

 In a medium bowl stir together the biscuit mix and the ½ cup cold water with a fork until it comes together. With floured fingers, pat dough into the bottom and up edge of prepared pan. Spread refried beans over dough. Spoon meat mixture over beans. Bake uncovered for 18 to 20 minutes. Remove from oven, sprinkle with cheese and bake a few minutes longer just to melt cheese.

 Slice and let everyone top with their favorite toppings and taco sauce.