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Mexican Pizza

1 loaf Bridgford Frozen Ready-Dough®, thawed
¼ cup yellow cornmeal (optional)
1 tbsp vegetable oil
½ medium yellow onion, chopped
½ lb lean ground beef
2 tbsp packaged taco seasoning mix
2 cups shredded Cheddar cheese
2 cups shredded Jack cheese
1 (8¾ oz) can kidney beans (drained) or 1 cup canned chili beans (drained)
2 tbsp diced green chilies
1 (2¼ oz) can sliced black olives (drained)
1 green pepper, sliced

Preheat oven to 400°. In medium size skillet, brown onion in oil. Add beef and cook thoroughly. Drain well. Add taco seasoning and mix well, set aside. Grease a 12-inch round pizza pan. Evenly distribute the cornmeal over greased pan. Shake off any that does not adhere to the pan, set aside. (The cornmeal creates a crisper crust). On a lightly floured work surface, roll dough out to fit pan. Place dough in pan, pressing to sides. Bake crust for 15 minutes. Remove from oven. Sprinkle 1 cup of Jack and 1 cup of Cheddar cheese over the crust. Top with taco meat, beans and chilies. Sprinkle with remaining cheese, top with olives and green pepper. Turn oven down to 375° and bake for 20 minutes or until cheese is bubbly and crust edges are brown.

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