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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 91-100 of 286

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  • on April 10, 2007

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    I wasn't sure how the cornbread would be as a crust but it is great. Gives a nice flavor to the overall dish.

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  • on April 09, 2007

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    VERY EASY AND MY FAMILY LOVES THIS DISH
    FAST AND EASY

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  • on April 07, 2007

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    I have tried this recipe and she didn't lie, my family treated me like a ROCK STAR!

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  • on April 06, 2007

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    This was so unbelievably good, I just can't believe it! A great blend of traditional food with a fun new twist.

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  • on April 05, 2007

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    My family really enjoyed this.

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  • on April 03, 2007

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    Made this with some alterations as I didnt go to the store, but used taco seasoning instead of any of the other spices, etc and used green pepper and onion at the end with the cheese. Four out of six of us really liked it. The other two thought it needed more kick- which it would have had- if I had followed the recipe exactly. Very easy-especially since I am a novice in the kitchen. Recommend it.

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  • on March 15, 2007

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    Made this dish tonight - my husband and I didn't speak at all during dinner - we were too busy stuffing our faces!!! I took some of the advice listed here and added black beans, used only half the cornbread ingredients, and used a casserole dish. My husband asked if we can have this at least once a week from now on! It was SUPER SIMPLE and would make a great meal for guests!

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  • on March 11, 2007

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    My boyfriend loves this recipe!!! The combination of textures and colors is absolutely scrumptious!

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  • on February 01, 2007

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    I've made this several times. It is a big hit with everyone! Even hubby who is a pickier eater than our 2-year-old son loves it. This dish is so great because it is super simple and is so easily customizable to your family's taste preferences and your pantry/fridge stock.

    I agree, this is also a BEAUTIFUL dish. I used extra red bell pepper chopped on top instead of tomatoes as hubs hates tomatoes, and the vibrant red on top underneath a pile of ooey, gooey, melted, bubbling cheddar really makes it an eye-popper.

    I've also made it with adding in some chili beans to the meat mixture for added texture and because we like the combo.

    For those who are saying the cornbread is too sweet, it is because of the Jiffy mix. Try using a standard cornbread recipe and plain old corn meal MIX (every major brand's bag has a basic cornbread recipe on the back. You can add as much or as little sugar as you like to it (as well as salt or NONE. My husband hates anything sweet that is not dessert. Whenever I make cornbread, I use the basic recipe and add in about 1T sugar, 1 tsp salt, a can of drained whole kernel corn or Mexicorn, some finely chopped jalapenos, and a couple big handfuls of shredded sharp cheddar. This is how I also make the crust for this recipe, and it is not too sweet. Leftovers are just as delicious reheated the next day, maybe even better.

    I also use a gigantic deep-dish style pizza pan, probably 14- to 16-inch, and with a basic 2-cup cornmeal mix cornbread recipe, it is the perfect size pan for this recipe and yields a perfect thickness of crust (for us at least, pleasingly thick and crispy, sturdy, but not too thick. It will take longer than 15 to 20 minutes to cook if you want it well done and crispy, though. Almost anyone should be able to customize this great recipe into a quick and easy, fun weeknight winner everyone will love.

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  • on January 16, 2007

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    I really liked the recipe. I made this for my family and they loved it.

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