Mexican Corn Bread Pizza Recipes

MEXICAN CORNBREAD PIZZA

Steps:

• In a small bowl, combine the cornbread mix, milk and egg. Stir in corn just until blended. Spread evenly into a 10-in. ovenproof skillet coated with cooking spray. Bake at 400° for 14-18 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a large nonstick skillet, cook the turkey, onion, red pepper and jalapenos over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Spoon turkey mixture over cornbread; sprinkle with cheese. Bake for 5-10 minutes or until cheese is melted. Sprinkle with tomato, olives and green onions. Cut into six wedges; top each with sour cream.

MEXICAN MEAT-ZZA: MEXICAN DEEP-DISH PAN PIZZA

Steps:

• 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.

TACO CORNBREAD PIZZA

Steps:

• Heat oven to 400ºF.
• Prepare corn muffin batter as directed on package; spread onto bottom of 12-inch pizza pan sprayed with cooking spray.
• Bake 8 to 10 min. or until lightly browned. Meanwhile, cook meat with seasoning mix as directed on package.
• Sprinkle 1 cup cheese over crust; top with meat mixture and remaining cheese.
• Bake 4 to 5 min. or until cheese is melted.

DEEP-DISH MEXICAN CORNBREAD PIZZA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix cornbread mix, milk, and eggs together in a bowl. Pour into a lightly greased, nonstick oven-proof skillet.
• Bake in the preheated oven until center is set, about 15 minutes.
• Meanwhile, cook and stir ground beef in a skillet until hot and crumbly, 5 to 7 minutes. Add onion, bell pepper, and garlic; saute until onion is translucent. Add 1 can of tomatoes, chili powder, cumin, oregano, and red pepper flakes. Stir in frozen corn.
• Mix refried beans and remaining can of tomatoes in a separate bowl. Spread over the baked cornbread. Top with the beef mixture and cover with Cheddar cheese.
• Return to the oven until cheese is melted, about 5 minutes.

MEXICAN CORN BREAD PIZZA

Steps:

• In a small bowl, combine the corn bread mix, milk and egg. Stir in corn just until blended. Spread evenly into a 10-in. ovenproof skillet coated with cooking spray. Bake at 400° for 14-18 minutes or until a toothpick inserted near the center comes out clean.
• Meanwhile, in a large nonstick skillet, cook the turkey, onion, red pepper and jalapenos over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
• Spoon turkey mixture over corn bread; sprinkle with cheese. Bake for 5-10 minutes or until cheese is melted. Sprinkle with tomato, olives and green onions. Cut into six wedges; top each with sour cream if desired.

MEXICAN FLATBREAD PIZZAS

Steps:

• Heat oven to 400°F. Place flatbreads on ungreased cookie sheet. Spread 1 tablespoon salsa over each flatbread. Sprinkle evenly with cheese and olives.
• Bake 8 to 10 minutes or until cheese is melted and bread is crisp.
• Sprinkle pizzas with tomatoes and onions. Top with avocado slices.

ABSOLUTE MEXICAN CORNBREAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
• In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
• Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

MEXICAN PIZZA I

Steps:

• Heat the refried beans.
• In a large skillet, brown the ground beef. Stir in the seasoning packet.
• Preheat oven to 350 degrees F (175 degrees C).
• Place a small amount of vegetable oil in a large skillet. Let the oil heat, then place one corn tortilla in the skillet. After 15 seconds, flip the tortilla over and let it fry another 15 seconds. Repeat this process with the remaining tortillas, letting them drain on paper towels once they have been heated. When the tortillas have drained, arrange them on a cookie sheet.
• Spread a thin layer of beans on the tortillas, followed by a layer of beef, and cheese.
• Bake the tortillas in the preheated oven for 20 to 30 minutes. Slice the tortillas into wedges and arrange them on plates or a serving platter and garnish them with the sour cream, tomatoes, green onions, chiles, avocado, and olives.

MEXICAN CORNBREAD PIZZA

Steps:

• In a small bowl, combine the corn bread mix, milk and egg. Stir in corn just until blended. Spread evenly into a 8X8 or 9X9 pan. Bake at 400°F for 14-18 minutes or until a toothpick inserted near the center comes out clean.
• Meanwhile, in a large skillet, cook the turkey, onion, red pepper over medium heat until meat is no longer pink. Drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
• Spoon turkey mixture over corn bread; sprinkle with cheese. Bake for 5-10 minutes or until the cheese is melted. Sprinkle with tomato, olives and green onions. Cut into six wedges; top each with sour cream.

MEXICAN CORNBREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
• In a large bowl, mix together cornmeal, flour, Cheddar cheese, onion, green pepper and jalapeno. Stir in eggs, creamed corn and milk. Pour batter into prepared pan.
• Bake in preheated oven for 1 hour, or until a toothpick inserted into center of a loaf comes out clean.

MEXICAN DIP PIZZA WITH CORNBREAD CRUST

Steps:

• Unroll the bread twists and press onto a greased 12-in. pizza pan. Bake at 375° for 11-13 minutes or until lightly browned. Combine refried beans and chilies; spread over crust to within 1/2 in. of edge. Top with cheese and olives., Bake 5-8 minutes longer or until cheese is melted. Cut into wedges. Serve with tomatoes, salsa and green onions if desired.