Mexican Pizza - cooking recipe

Ingredients

1 Tbsp. cornmeal
1 1/2 c. Bisquick mix
1/4 c. + 2 Tbsp. boiling water
1/2 lb. ground beef
1/3 c. chopped onion
1 tsp. chili powder
1 small clove garlic, finely chopped
1/2 tsp. dried oregano
1 1/2 c. shredded Monterey Jack cheese
1 (28 oz.) can whole tomatoes, chopped and drained
1 (4 oz.) can chopped green chilies, drained
2 lb. boneless pork shoulder, cut in 1-inch cubes
1/2 c. chopped onion
2 Tbsp. cooking oil
1 (16 oz.) can tomatoes, cut up
1 tsp. instant chicken bouillon granules
1 tsp. dried marjoram
hot cooked rice
1 tsp. salt
1/2 tsp. dried thyme
dash of pepper
1 (3 oz.) can chopped mushrooms, drained
1/3 c. cold water
3 Tbsp. all-purpose flour

Preparation

Brown half of the pork and onion at a time in oil in a skillet.
Drain off the fat.
Transfer pork cubes and onion to the crock-pot.