CRUST:

1 c. Bisquick baking mix
1/2 c. yellow cornmeal
1 egg, beaten
1/4 c. milk
2 tbsp. vegetable oil

TOPPING:

1 c. sour cream
1 egg
2 c. shredded Cheddar cheese

FILLING:

1/2 c. chopped onion
1 tbsp. vegetable oil
1 pkg. taco seasoning
1 can (8 oz.) tomato sauce
1 can (16 oz.) refried beans
1 can (4 oz.) chopped green chiles
1/2 c. sliced ripe olives
2 c. cooked diced potatoes

Saute onion in oil until tender. Add all other filling ingredients. Mix well and set aside.

Combine all crust ingredients until just moistened, then beat vigorously for 30 seconds. Spread into a greased, rectangular baking dish (8x12). Spoon filling over dough.

Combine topping ingredients and spread over filling. Bake at 375 degrees for 30 minutes. Let stand 10 minutes before cutting.