1 pkg. active dry yeast
1 tbls. vegetable oil
2 C all-purpose flour
1 tsp. salt
1 tsp. sugar
1/8 tsp. baking powder
3/4 lb. ground beef
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. ground cumin
1/8 tsp. chili powder
1 small onion
1/2 C chili sauce
1 C sliced, pickled jalapenos, drained
1 1/2 C shredded Cheddar cheese
Preheat oven to 475 degrees.
For the crust, heat 3/4 C water to 96 to 98 degrees. Stir in the yeast until dissolved. Add the oil. Combine the flour, salt, sugar and baking powder in a medium bowl. Add the flour mixture to the yeast mixture. Stir until the dough is smooth and comes away from the side of the bowl. Cover and let rise in a warm place for 40 minutes.
Lightly spray an 11-inch tart pan with a removable bottom with nonstick cooking spray.
For the filling, Cook the beef in a medium skillet over medium heat, stirring occasionally, until the beef is browned and crumbly. Stir in the oregano, salt, cumin and chili powder. Thinly slice the onion. Set aside.
Place the dough on a lightly floured surface. Knead until smooth, 10 to 12 times. Roll the dough into a 12-inch round. Pat the dough to fit the bottom and sides of the prepared tart pan. Prick several times with a fork. Bake for 15 minutes.
Remove the crust from the oven. Prick with a fork again. Spread evenly with the chili sauce. Top with the browned beef, sliced onion, jalapenos and Cheddar. Bake until the cheese is melted and lightly browned, about 10 minutes. This is really good!! My family loves it.