DEEP DISH MEXICAN PIZZA

1 lb lean ground beef
1 medium onion, chopped
1 can (8oz) tomato sauce
1 can (4oz) chopped mild green chillies, drained
1 tbsp beef flavor instant bouillon or 3 bouillon cubes
1 tsp chihli powder
1/4 tsp cumin
1 can (16oz) refried beans or 1 can (15oz) chili with beans
1 1/2 shredded cheddar or mozarella cheese
CRUST:
2 cups all purpose flour
1/2 cup enriched yellow cornmeal
2 1/2 tsp baking powder
1/4 tsp salt
1/3 cup butter
3/4-1 cup water

To make crust, in medium bowl, mix flour, cornmeal, baking powder and salt. Cut in butter until crumbly. With a fork, stir in enough water to hold it together.
With floured hands, press dough onto bottom and sides of greased 15 by 10 inch sheet pan.

BAke at 425 for 10 minutes.
Set aside.

In a large skillet, saute beef and onion until meat is lightly browned.

Stir in tomato sauce, chillies, bouillon, chili powder and cumin. Cook stirring, until bouillon is dissolved.
Spread beans on crust. Top with meat mixture. Sprinkle with cheese.

Bake at 425 for 10 minutes. Cut into squares. Serve immediately.