1 1/2 c. Bisquick baking mix
1/2 c. yellow corn meal
1/2 c. cold water
1 lb. ground beef
1 can (4 oz.) whole green chilies, drained, seeded and chopped
1 env. (1 1/4 oz.) taco seasoning mix
3/4 c. water
1 can (16 oz.) refried beans
1 1/2 c. shredded cheddar cheese (about 6 oz.)
1 c. shredded lettuce
2 med. tomatoes, chopped
1/2 c. chopped onion

Heat oven to 425 degrees. Mix baking mix, corn meal and 1/2 cup water until soft dough forms. Roll or pat dough into 12 inch circle on ungreased cookie sheet, forming 1/2 inch rim. Bake 10 minutes.

Cook and stir ground beef until brown; drain. Stir in chilies, seasoning mix and 3/4 cup water. Heat to boiling, stirring frequently; reduce heat. Simmer uncovered, stirring frequently, until thickened, 5 to 10 minutes. Spread beans over baked crust; top with beef mixture and sprinkle with cheese. Bake 10 minutes longer. Top with lettuce, tomatoes and onion. Serve with taco sauce if desired.

High altitude directions (3500 to 6500 ft.) Use boiling water to make dough.