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Mexican Meat-zza: Mexican Deep-Dish Pan Pizza courtesy Rachael Ray

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 30 min
Category: Pizza Sub Category: Pizza

what you need
  • 2 boxes corn muffin mix
  • 2 eggs
  • 4 Tbsp. melted butter
  • 1 1/2 cups milk
  • 1 cup corn kernels
  • Extra virgin olive oil
  • Topping:
  • 2 Tbsp. Extra virgin olive oil
  • 1 lb. ground beef
  • 1 small onion, chopped
  • 2 Tbsp. taco seasoning
  • 2 1/2 cups shredded cheddar
  • 1 small red bell pepper, chopped
  • 1 can (2.25 oz.) sliced chilies, drained
  • 2 small tomatoes, diced
  • 1 small can sliced green olives, drained
  • 2 Tbsp. chopped cilantro leaves, optional garnish
  • 1 cup taco sauce
make it
1. Preheat oven to 400 degrees F.

2. Mix together muffin mix, eggs, melted butter, milk and corn kernels. Wipe a nonstick skillet with a little oil and pour in the muffin mix. Use a large skillet, 10 to 12 inch. Choose a pan with oven safe handle or, protect with foil. Place pan in oven and bake 12 to 15 minutes in center of the oven until light golden.

3. Brown the meat over medium high heat in a second skillet in oil, 2 turns of the pan. Add onions and seasoning and cook meat 5 minutes more.

4. Remove cornbread from oven and top with toppings. Add pan back to oven and cook 5 minutes more to melt cheese. Garnish with cilantro, optional. Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Pass taco sauce at the table.
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