1 tbsp. cornmeal
1 1/2 c. Bisquick baking mix
1/4 c. plus 2 tbsp. boiling water
1/2 lb. ground beef
1/3 c. chopped onion
1 tsp. chili powder
1 sm. clove garlic, finely chopped
1/2 tsp. dried oregano
1 1/2 c. shredded Monterey Jack cheese (6 oz.)
1 (28 oz.) can whole tomatoes, chopped and drained
1 (4 oz.) can chopped green chilies, drained

Heat oven to 350 degrees. Grease 12-inch pizza pan; sprinkle with cornmeal. Stir baking mix and water until soft dough forms. Turn onto surface dusted with baking mix; roll in baking mix to coat. Shape into ball; knead 10 times.

Press dough evenly on bottom and up side of pan. Bake 10 minutes. Cook ground beef, onion, chili powder, garlic and oregano in 10-inch skillet, stirring occasionally, until beef is brown; drain. Stir 3/4 cup of the cheese, the tomatoes and chilies into beef mixture. Spoon onto crust; sprinkle with remaining cheese. Bake 10 minutes or until cheese is hot and bubbly. Yield: 4 servings.