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
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
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.
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.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
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.