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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 71-80 of 286

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  • on July 21, 2007

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    So good. A dish the whole family loves.

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  • on July 19, 2007

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    This was really quick and easy. Eveybody really liked it too. It was a change from the every day cheese pizza.

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  • on July 19, 2007

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    I need quick and easy recipes, because my 3-year-old son will swing from the blind cords if I leave him alone for too long! This recipe was so easy to make. I made the cornbread from scratch and it still didn't take the whole prep time as the recipe suggests. My whole family loved it, which is a miracle in itself. Another great recipe from Rachael!

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  • on July 08, 2007

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    I thought the recipe was pretty good, I used taco seasoning instead of the other meat seasonings to speed it up a little more. I think that there was too much cornbread mixture though. Next time I make this I will use one box of mix and i egg (same amount of corn

    It was pretty good though!

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  • on June 29, 2007

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    The entire family loved it and I can't wait to make it again!

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  • on June 18, 2007

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    I COOK THIS WITH MY KIDS AND THEY CAN'T SEEM TO GET ENOUGH. THEY ARE PICKY EATERS BUT WITH THE CHEESE THEY NEVER EVEN KNOW THAT THE VEGGIES THEY SO CALLED DON'T LIKE ARE ON THERE.

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  • on June 18, 2007

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    Really great recipe, i did however add a couple of teaspoons of taco seasoning to the meat while browning. Very filling, will make again

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  • on June 01, 2007

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    This was extremly good and once again easy to make. This is a gotta try receipt.

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  • on May 14, 2007

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    This is a great recipe. My family loves it. We have taken our own spin on it and added to and taken away from (mostly added to!! I highly reccomend this!

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  • on May 07, 2007

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    Once this recipe is done it's AMAAAZING. So so delicious - fed me and my boyfriend for an entire week and I never got tired of eating it. A couple notes however...

    In using a 10 inch skillet I found that the cornbread took MUCH MUCH longer than suggested to bake - more like 20-25 minutes so that it wasn't jiggly in the middle.

    If you like cheese, use lots more of it than the recipe calls for.

    I prefer my peppers cooked so I threw them in with the onions instead of cold on top.

    I'm a fan of spicy foods but I don't have a huge tolerance - I cut the amount of chili powder called for in half and it was just the right spice level for me.

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