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Main dishes

Veggie Taco Cornbread Pizza

Veggie Taco Cornbread Pizza recipe
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.
25 min
30 min
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® Taco Seasoning Mix
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 Logo 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 a 13x9-inch pan for the pizza pan.
Substitute a green pepper for the red pepper.
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