Something I think you should know is this was intended to be a Polenta Mexican Pizza, however when I took it out of the oven it was too
soft to cut and serve as pizza so we ate it with tortilla chips as a dip. EVERYONE loved it! So while it didn't turn out the way I intended it
was still a hit! That's how I got the name Layered Mexican Dip for it. I hope you enjoy it.
Layered Mexican Dip
This is a dip you cook in stages in the oven.
Preheat oven to 375° F.
Ingredient s List:
1 cup Corn Meal
3 Cups water
2 TBSP. Chicken Boullion/Broth powder
1/2 cup All Purpose Flour
2 cups grated Cheddar Cheese ( we like sharp) (more if you desire)
1 LBS Ground Beef or Venison
2-3 TBSP. Taco Seasoning
1 small can Refried Beans (or 1/2 of 16 oz can)
1 small can of Chili Con Carne (or 1/2 of 15 oz. can)
In a 5 qt. dutch oven put the corn meal, water, boullion, all purpose flour.
Cook on medium heat stirring CONSTANTLY so it doesn't stick and burn.
Once thickened remove from heat.
Oil a 9"x13" pan.
Pour polenta into pan and spread evenly.
Bake for 30 mins. 'til crusted over.
Spread a very thin layer of your favorite salsa on it, and bake for 15 mins. 'til dry in appearance.
Return to the oven and bake 15 mins. 'til it has a dry appearance.
In the meantime:
In a 2 qt. saucepan cook together ground beef or venison,taco seasoning, refried beans, and chili con carne.
Remove pan from oven and spread grated cheddar cheese all over it, and spread a layer of
Meat/Bean mix on it.
Return to the oven and bake for 20 mins. longer.
Serve with tortilla chips and sour cream (if desired).