Mexican Deep Dish Pizza- Cornbread Crust |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Mexican pizza from Rachael Ray. We had this tonight and loved it. I think we will have this quite often. Ingredients:
2 (8 1/2 ounce) boxes corn muffin mix (jiffy) |
2 eggs |
4 tablespoons butter (melted) |
1 1/2 cups milk |
1 cup frozen corn |
extra virgin olive oil |
2 tablespoons extra virgin olive oil |
1 lb ground beef |
1 small onion, chopped |
1 tablespoon chili powder |
2 teaspoons ground cumin |
1 teaspoon cayenne pepper sauce |
2 1/2 cups monterey jack cheese |
1/2 red bell pepper |
2 tablespoons green olives, sliced |
1 cup salsa |
2 tomatoes, chopped and seeded |
2 scallions, chopped |
Directions:
1. Mix together 2 packages muffin mix with 2 eggs, 4 T melted butter 1 1/2 cup milk and corn. Wipe non stick skillet with a little olived oil and pour in muffin mix. (I used 9 by 13 pan) Place pan in oven and bake at 400 degrees for 12 to 15 minutes or until browned. While the cornbread is cooking brown the beef in a little olive oil. Add onions and spices and cook meat for 5 minutes longer. Remove cornbread from oven and top with meat, cheese and veggies. Add pan back to oven and cook 5 more minutes or till cheese is melted. Cut and serve with salsa.
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