Mexican Meat-zza: Mexican Deep-Dish Pan Pizza

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings, 2 slices each of Mexican deep dish pizza pie
Level:
Easy

Ingredients
  • 2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy)
  • 2 eggs
  • 4 tablespoons melted butter
  • 1 1/2 cups milk
  • 1 cup frozen corn kernels
  • Extra-virgin olive oil or, vegetable oil, for drizzling
  • Topping:
  • 2 tablespoons extra-virgin or vegetable oil, 2 turns of the pan
  • 1 pound ground beef
  • 1 small onion, finely chopped
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons cayenne sauce
  • Salt
  • 2 1/2 cups (10-ounce sack from dairy aisle) shredded Cheddar or jack cheese
  • 1/2 red bell pepper, chopped
  • 1 small can, 2 1/4 ounces sliced chillies or jalapenos, drained
  • 2 scallions, chopped
  • 2 small vine ripe tomatoes, seeded and diced
  • 2 tablespoons drained sliced green olives (salad olives)
  • 1 to 2 tablespoons chopped cilantro leaves, optional garnish
  • Mild to medium taco sauce to pass at table, 1 cup
Directions
  • Preheat oven to 400 degrees F.

  • Mix together 2 packages muffin mix with 2 eggs, 4 tablespoons melted butter (melt in microwave 30 seconds), 1 1/2 cups milk and frozen corn kernels. Wipe a nonstick skillet with a little extra or vegetable oil and pour in the muffin mix. Use a large skillet, 10 to 12 inch. Choose a pan with oven safe handle or, double-wrap handle with foil to protect it in the oven. Place pan in oven and bake 12 to 15 minutes in center of the oven until light golden in color.

  • Brown the meat over medium high heat in a second skillet in extra or vegetable oil, 2 turns of the pan. Add onions and spices and cook meat 5 minutes more.

  • Remove cornbread from oven and top with meat, cheese, and veggies. Add pan back to oven and cook 5 minutes more to melt cheese. Garnish with cilantro, optional. Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Pass taco sauce at the table to sprinkle on top.


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