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Mexican Meat-zza: Mexican Deep-Dish Pan Pizza Recipe

Mexican Meat-zza: Mexican Deep-Dish Pan Pizza

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (286)

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Average Rating:

Total Reviews: 286

Showing 51-60 of 286

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  • on April 04, 2008

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    I was surprised how tasty this was. I tweaked it a bit by using fresh jalapenos and garlic in the meat and fresh jalapeno and creamed corn in the corn bread. I used 1-1/2 packages of Jiffy. Baking is never exact,so I just kept an eye on the corn bread until it was done,which was about 25 minutes. I added about 1/4 of cream into the meat before topping the corn bread just to bring it together (my apologies to my heart. Simple and hearty. As for those who complain the corn bread is too thick,thats why its called DEEP DISH!!!

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  • on March 31, 2008

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    I loved this recipe and disagree with other reviewers about the cornbread being too sweet or dry. I added pepper jack cheese and a spoonful of sour cream to the cornbread mix (I only used 1 box of mix and it was perfect!

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  • on March 26, 2008

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    My husband and I loved this! It was even better left over too! Definitely a "keep" recipe.

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  • on January 26, 2008

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    Usually for my husbands birthday I take him out or try to make some fancy dish, not this year....All he wanted was this deep dish mexican pizza! I was super pleased b/c it soooo easy to make! The sweet cornbread balances perfectly with the spices. This is extremely filling though, so get ready to eat!!!!

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  • on January 26, 2008

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    This recipe was fantabulous! I did like others and only used 1 box of cornbread mix and cut all the ingredients in half for the cornbread. After all toppings were put on my skillet was filled to the top! I don't know how it would have held two boxes. I also topped it with chopped lettuce and a little sour cream. It is wonderful. Other than those things I mentioned I followed the recipe to a T and wouldn't change a thing!

    Thanks Rachel to another great crowd pleaser!

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  • on January 16, 2008

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    This is a hit- tried and true! Rachel jas done it again!! We love it, its fast, simple and chock full of flavor. I highly recommend it!

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  • on December 14, 2007

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    This was delicious and so we were so full afterward. I used less Cayenne pepper sauce and substituted canned chillies for Chipotle in Adobo. I used much less chipotle in adobo. I also served it with some sour cream.

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  • on December 13, 2007

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    I've been on a cooking binge lately and after making smoked chicken ravioli from scratch last night, I was looking for something a little easier tonight. It's cold and snowy outside, and this brought just enough heat. I used a variety of different fresh peppers because I didn't have any canned jalapenos in the house. I also skipped the olives. Too, I added shallots in with the onions. Finally, made the corn bread with buttermilk. All in all, it was very satisfying.

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  • on November 29, 2007

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    We have tried several of Rachael's recipes and this is the best.

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  • on November 27, 2007

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    This recipe was awesome, quick and delicious. I made a few modifications - substituted ground turkey for the beef. Also, instead of doing it all in an oven skillet (which I don't have I baked the corn bread in a square baking pan and then overturned the baked mix into a greased deep oval casserole dish I have. I then layered all the remaining ingredients on top as directed and baked for about 10 minutes in the oven. It came out wonderful! Next time I'll use lowfat cheese!

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