2 1/2 c. biscuit baking mix
1/2 c. yellow cornmeal
3/4 c. water
1 lb. ground beef
1/2 c. chopped onion
2 tsp. instant beef bouillon
1 (8 oz.) can tomato sauce
1 (4 oz.) can chopped mild green chilies (drained)
1 tsp. chili powder
1/4 tsp. ground cumin
1 (16 oz.) can refried beans
1 1/2 c. (6 oz.) shredded cheese
Chopped tomato
Shredded lettuce
Sliced pitted ripe olives

Preheat oven to 425 degrees. In medium bowl, combine biscuit mix, cornmeal and water; mix well. With floured hands, pat dough on bottom and up sides of greased 15x10 jelly roll pan. Bake 10 minutes, remove from oven.

In large skillet, brown meat with onions; stir in bouillon, tomato sauce, chilies, chili powder and cumin. Cook and stir until bouillon dissolves.

Spread beans evenly over baked crust; spoon meat mixture evenly over beans. Top with cheese. Bake 10 minutes. Garnish with tomato, lettuce and olives. Refrigerate leftovers.