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Veggie Taco Cornbread Pizza
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Veggie Taco Cornbread Pizza

30 Min(s)
25 Min(s) Prep
5 Min(s) Cook
Corn muffin mix forms the crust of this hearty, meatless Veggie Taco Cornbread Pizza. It's topped with cheddar cheese and taco-seasoned corn, black beans and red pepper for an unbeatable taste. Combine taco night and pizza night into one with our yummy Veggie Taco Cornbread Pizza.
What You Need
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8 servings
Original recipe yields 8 servings
1 pkg. (8-1/2 oz.) corn muffin mix
1 red pepper, finely chopped
1 cup frozen corn
1 can (15-1/2 oz.) black beans or kidney beans, rinsed
1 pkg. (1-1/4 oz.) TACO BELL® Taco Seasoning Mix
3/4 cup water
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided
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Let's Make It
1
Heat oven to 400ºF.
2
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.
3
Sprinkle 1 cup cheese onto crust; top with bean mixture and remaining cheese.
4
Bake 4 to 5 min. or until cheese is melted.
Kitchen Tips
Tip 1
Serving Suggestion
For added color and texture, serve with a mixed green salad. As a bonus, you'll also get a serving of vegetables!
Tip 2
Substitute
Substitute a 13x9-inch pan for the pizza pan.
Tip 3
Substitute
Substitute a green pepper for the red pepper.
Nutrition
Calories
340
Calories From Fat
0
% Daily Value*
Total Fat 15g
19%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 55mg
18%
Sodium 810mg
35%
Total Carbohydrates 39g
14%
Dietary Fibers 6g
21%
Sugars 5g
10%
Protein 14g
28%
Vitamin A
40%
Vitamin C
15%
Calcium
20%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 8 servings.
* 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.
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