INGREDIENTS
3 tsp
dry yeast
5 cups
flour (plus more if needed)
2 tsp
salt
2 tbsp
sugar
1 cup
cornmeal
2 cups
warm water
1/4 cup
vegetable oil
1 can
pinto beans
1
package taco seasoning mix (I prefer low-sodium)
1 tbsp
lime juice
1 cup
salsa
2 cans
each) sliced black olives, drained
2 cups
cheddar cheese
2 cups
mozzarella cheese
1 16 ounce container
sour cream (light is fine)
2
large tomatoes, chopped
4
large avocados, chopped
cilantro (optional)