Categories: Mexican
Ingredients
- 3 cups flour
- 1/2 cup cornmeal
- 1 tsp salt
- 1 pkg. quick-rise yeast
- 2 cups warm water
- 1 tbsp. honey
- 1 lb. ground beef
- 1 envelope taco seasoning
- 1 cup refried beans
- 1/3 cup taco sauce
- 2 cups shredded Colby-Monterey Jack
- Optional toppings: shredded lettuce, chopped tomatoes, crushed tortilla chips, sliced ripe olives, diced avocado, sour cream, salsa
Directions
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Preheat oven to 400. Combine 2 1/2 cups flour, cornmeal, salt and yeast. In another bowl, combine 1 1/4 cups warm water and honey. Gradually add dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Do not knead. Cover; let rest 20 minutes.
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Meanwhile, in a small skillet over medium heat, cook and stir beef, crumbling meat, until no longer pink; drain. Add taco seasoning and remaining 3/4 cup water. Cook and stir until thickened, about 2 minutes.
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Press dough to fit a greased 13×9-inch baking pan. Combine beans and taco sauce; spread over dough. Top with beef mixture and cheese. Bake on a lower oven rack until crust is golden and cheese is melted, 15-18 minutes. Let stand 5 minutes. Top as desired.