Mexican Deep-Dish Pan Pizza

By Bostoncook

Ingredients

• Topping:
• 2 boxes corn muffin mix, 8 1/2 ounces each
• 2 eggs
• 4 tablespoons melted butter
• 1 1/2 cups milk
• 1 cup frozen corn kernels
• olive oil, for drizzling
• 2 tablespoons olive oil
• 1 pound ground beef
• 1 small onion, finely chopped
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 teaspoons tabasco sauce
• Salt
• 2 1/2 cups shredded cheddar cheese, or jack cheese, (10-ounce sack from dairy aisle)
• 1/2 red bell pepper, chopped
• 1 can jalapenos, sliced, (2 1/4 ounces) drained
• 2 scallions, chopped
• 2 small tomatoes, seeded and diced
• 2 tablespoons green olives, sliced
• 1 tablespoon chopped cilantro, optional garnish (1 to 2)
• 1 cup taco sauce

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 400 degrees F.

2. Mix together 2 packages muffin mix with 2 eggs, 4 tablespoons melted butter (melt in microwave 30 seconds), 1 1/2 cups milk and frozen corn kernels.

3. Wipe a nonstick skillet with a little extra or vegetable oil and pour in the muffin mix. Use a large skillet, 10 to 12 inch. Choose a pan with oven safe handle or, double-wrap handle with foil to protect it in the oven. Place pan in oven and bake 12 to 15 minutes in center of the oven until light golden in color.

4. Brown the meat over medium high heat in a second skillet in extra or vegetable oil, 2 turns of the pan.

5. Add onions and spices and cook meat 5 minutes more.

6. Remove cornbread from oven and top with meat, cheese, and veggies. Add pan back to oven and cook 5 minutes more to melt cheese.

7. Garnish with cilantro, optional. Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Pass taco sauce at the table to sprinkle on top.
Delicious! Didn't have a 12" nonstick pan, so used a round casserole, which wasn't big enough, so resulted in cornbread with toppings rather than a "crust" - but delicious nonetheless. Reduced fat/calories substantially: used eggbeaters, only 2 tbsp butter in cornbread and subbed in 2 tbsp buttermilk. Didn't drizzle with oil. Left out oil to brown the beef and used 93% lean, topped with light cheese. Left out the bell peppers (didn't have any) and olives (didn't sound good). Delicious!