Comida Kraft
Recipe Box

Veggie Taco Cornbread Pizza

Veggie Taco Cornbread Pizza is rated 4.25 out of 5 by 24.
Prep Time
25
min.
Total Time
30
min.
Servings

8 servings

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.

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What You Need

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Make It

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  • 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 Logo are trademarks owned and licensed by Taco Bell Corp.

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.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 340
Total fat 15g
Saturated fat 7g
Cholesterol 55mg
Sodium 810mg
Carbohydrate 39g
Dietary fiber 6g
Sugars 5g
Protein 14g
% Daily Value
Vitamin A 25 %DV
Vitamin C 25 %DV
Calcium 25 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This recipe rocked my world. This recipe rocked my world. I used 1/3 cup unsweetened applesauce in place of the egg when making the cornbread crust, and that really made it light and delicious. I also added in some elk burger, and used fresh corn on the cob corn instead of the frozen. We used colby jack/chedder cheese instead of all chedder as well. This really made for a delicious and healthy recipe that we will come back to time and time again.
Date published: 2006-08-09
Rated 3 out of 5 by from The family really liked this, but it took several steps including baking it twice, and a bowl, pan... The family really liked this, but it took several steps including baking it twice, and a bowl, pan and baking dish, which added to the cleanup. You should DEFINITELY bake this in a casserole dish or something with sides!!! I tried to use a pizza stone, and the cornbread mixture almost ran over the stone. I'll probably make it again, but only on weekends when I have more time.
Date published: 2007-08-14
Rated 5 out of 5 by from This recipe has so many wonderful flavor's. This recipe has so many wonderful flavor's. I added some chopped up onion to the veggies, and instead of using the 3/4 cup water I had some left over chicken broth and some tomato juice... those addition's made it that much better... I also served each slice with some gaucamole, sour cream and hot sauce... What a great find... Thanks, Kraft!!!
Date published: 2007-01-24
Rated 3 out of 5 by from Very tasty... 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.
Date published: 2002-12-31
Rated 4 out of 5 by from i think this would be difficult to eat as like a slice of pizza. i think this would be difficult to eat as like a slice of pizza. i made it in a casserole dish and put it in bowls and we ate it with spoons and it was really good. husband really likes it.
Date published: 2008-08-26
Rated 4 out of 5 by from this was easy to make and a lot of fun. this was easy to make and a lot of fun. My 3 year old loved helping me add the toppings. We usually have a pizza night once a week and this made a great variation that everyone loved.
Date published: 2003-03-06
Rated 5 out of 5 by from Loved this dish! Loved this dish! Even my husband who insists on having meat with dinner was satisfied. I added some garlic, onion, and tomatoes as well.
Date published: 2010-06-26
Rated 5 out of 5 by from I LOVE this recipe! I LOVE this recipe! It is so delicious - it definitely satisfies my craving for Mexican food. I would make this everyday if I could.
Date published: 2008-12-12
  • 2016-09-30T10:46CST
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