Veggie Taco Cornbread Pizza

photo by:kraft

Corn muffin mix forms the crust of this hearty meatless pizza that’s topped with cheddar cheese and taco-seasoned corn, black beans and red pepper.

time

prep:

25 min

total:

30 min

servings

total:

8 servings

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What You Need

pkg. (8-1/2 oz.) corn muffin mix

red pepper, finely chopped

cup frozen corn

can (15-1/2 oz.) black beans or kidney beans, rinsed

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

3/4

cup water

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, combine peppers, corn and beans in medium saucepan. Add seasoning mix and water; cook 10 min., stirring occasionally.

SPRINKLE 1 cup cheese onto crust; top with bean mixture and remaining cheese.

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

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

Kraft Kitchens Tips

Serving Suggestion

For added color and texture, serve with a mixed green salad. As a bonus, you'll also get a serving of vegetables!

Substitute

Substitute a 13x9-inch pan for the pizza pan.

Substitute

Substitute a green pepper for the red pepper.

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a cook

posted:12/31/2002

Very tasty... a must if you like cornbread! One small note for vegetarians, however- I have not been able to find a cornbread mix (the size required for this recipe) that does not contain lard. As a vegetarian myself, I have not made this recipe since making that discovery.

aprilknaus