1 lb. ground beef
3/4 c. water
3 tbsp. chopped, canned green chilies
1 env. taco seasoning mix
2 tbsp. yellow cornmeal
2 c. Bisquick
1/2 c. cold water
1 (15 1/2 oz.) can refried beans
1 c. shredded sharp cheddar cheese
1 c. shredded lettuce
1 tomato, chopped
1/2 c. chopped onion
Taco sauce

In skillet, brown meat; drain off fat. Add the 3/4 cup water, chilies and taco seasoning mix; bring to boiling. Reduce heat and simmer, uncovered, 15 minutes or until thick. Generously grease 12 inch pizza pan and sprinkle with the cornmeal. In bowl, combine Bisquick and 1/2 cup cold water; stir with fork until dough follows fork around bowl. Turn out on lightly floured surface and knead 5 or 6 times. Roll to 14 inch circle; pat into prepared pizza pan. Crimp edges.

Spread refried beans on dough. Top with cooked meat mixture. Bake at 450 degrees for 18 to 20 minutes. Top with cheese and return to oven to melt cheese - about 4 minutes. Cut into 6 wedges. Garnish with fresh green chili peppers if desired. Pass lettuce, tomato and onion. Drizzle with taco sauce in desired. Serves 6.