Taco Cornbread Pizza

(96)

rate it now!

photo by:kraft

So easy! I do not use lettuce on ours, but that is the beauty of this pizza, you can add whatever you like!

posted by

linastone

on 10/18/2011

time

prep:

15 min

total:

30 min

servings

total:

8 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

pkg. (8.5 oz.) corn muffin mix

lb. ground beef

pkg. (1-1/4 oz.) TACO BELL® Taco Seasoning Mix

pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided

Make It

HEAT oven to 400ºF.

PREPARE corn muffin batter as directed on package; spread into greased 12-inch pizza pan. Bake 8 to 10 min. or until lightly browned. Meanwhile, cook meat with seasoning mix as directed on package.

SPRINKLE 1 cup cheese over crust; top with meat mixture and remaining cheese.

BAKE 4 to 5 min. or until cheese is melted.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Variation

Prepare using lean ground beef and KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese.

Special Extra

Serve with your favorite taco toppings, such as shredded lettuce, chopped tomatoes and TACO BELL® Thick & Chunky Salsa.

Variations

Prepare as directed, using one of the following flavor options: BBQ Cornbread Pizza: Omit the taco seasoning and add 3/4 cup KRAFT or BULL'S-EYE Original Barbecue Sauce to the drained cooked ground beef; cook until heated through, stirring occasionally. Veggie Taco Cornbread Pizza: Substitute 1 finely chopped red or green pepper, 1 cup frozen corn and 1 rinsed can (15 oz.) black or kidney beans for the drained cooked ground beef. Cook until heated through, stirring occasionally.

Rate recipes, or edit your previous ratings and more. Sign In