Mexican Deep Dish Pizza Cornbread Crust Recipes

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MEXICAN DIP PIZZA WITH CORNBREAD CRUST



Mexican Dip Pizza with Cornbread Crust image

This recipe combines our love of pizza and Mexican food. I basically adapted a layered dip recipe and re-created it in pizza form. It has become a favorite for any busy day...and it's meatless, too.-Gail Eltgroth, Austin, Texas

Provided by Taste of Home

Time 30m

Yield 6 servings.

Number Of Ingredients 6

1 tube (11-1/2 ounces) refrigerated corn bread twists
1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chilies
2 cups shredded Colby-Monterey Jack cheese or Mexican cheese blend
1 can (2-1/4 ounces) sliced ripe olives, drained
Chopped tomatoes, salsa and sliced green onions, optional

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.

Nutrition Facts : Calories 406 calories, Fat 21g fat (11g saturated fat), Cholesterol 39mg cholesterol, Sodium 1058mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 5g fiber), Protein 16g protein.

MEXICAN CORNBREAD PIZZA



Mexican Cornbread Pizza image

The combination of sweet cornbread and spicy taco flavors really livens up this meal. Using ground turkey instead of beef cuts the fat and makes a delicious dinner guilt-free. -Christy West, Greenfield, Indiana

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 15

1 package (8-1/2 ounces) cornbread/muffin mix
1/3 cup fat-free milk
1 large egg, lightly beaten
1 cup frozen corn, thawed
3/4 pound extra-lean ground turkey
1 small onion, chopped
1 small sweet red pepper, chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons reduced-sodium taco seasoning
1/2 cup water
3/4 cup shredded reduced-fat Mexican cheese blend
1 small tomato, chopped
1/4 cup sliced ripe olives
2 green onions, chopped
6 tablespoons reduced-fat sour cream

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.

Nutrition Facts : Calories 354 calories, Fat 11g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 793mg sodium, Carbohydrate 43g carbohydrate (14g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

MEXICAN MEAT-ZZA: MEXICAN DEEP-DISH PAN PIZZA



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

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

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

Number Of Ingredients 21

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
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

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.

MEXICAN CHICKEN PIZZA WITH CORNMEAL CRUST



Mexican Chicken Pizza with Cornmeal Crust image

Chicken, fire roasted tomatoes and Mexican cheese are the flavors in this hurry-up homemade pizza.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 14

1 1/2 cups Gold Medal™ all-purpose flour
1 tablespoon sugar
1 1/4 teaspoons regular active dry yeast
1/4 teaspoon coarse (kosher or sea) salt
3/4 cup warm water
1 tablespoon olive oil
1/3 cup yellow cornmeal
Additional cornmeal
2 cups shredded Mexican cheese blend (8 oz)
1 1/2 cups shredded cooked chicken
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes or plain diced tomatoes, drained
1/2 medium yellow bell pepper, chopped (1/2 cup)
1/4 cup sliced green onions (4 medium)
1/4 cup chopped fresh cilantro

Steps:

  • Heat oven to 450°F. In medium bowl, mix 3/4 cup of the flour, the sugar, yeast and salt. Stir in warm water and oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in 1/3 cup cornmeal and remaining 3/4 cup flour to make a soft dough.
  • On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes.
  • Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. On cookie sheet, press dough into 14x10-inch rectangle; prick with fork. Bake 8 to 10 minutes or until edges just begin to turn brown.
  • Sprinkle with 1 cup of the cheese blend. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes longer or until cheese is melted and edges are golden brown. Sprinkle with onions and cilantro.

Nutrition Facts : Calories 390, Carbohydrate 36 g, Cholesterol 65 mg, Fat 1, Fiber 2 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 5 g, TransFat 0 g

DEEP-DISH MEXICAN CORNBREAD PIZZA



Deep-Dish Mexican Cornbread Pizza image

Meat, beans, and cheese on top of skillet-baked cornbread. Easy and filling!

Provided by EbonAskavi

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 6

Number Of Ingredients 15

2 (8.5 ounce) packages cornbread mix (such as Jiffy®)
1 ½ cups milk
2 large eggs
1 pound ground beef
1 onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
2 (10 ounce) cans diced tomatoes with green chile peppers, divided
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon red pepper flakes
½ cup frozen corn
1 (14 ounce) can refried beans
1 cup shredded Cheddar cheese

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.

Nutrition Facts : Calories 750.3 calories, Carbohydrate 82.8 g, Cholesterol 139.9 mg, Fat 32.6 g, Fiber 12.3 g, Protein 32.8 g, SaturatedFat 12.8 g, Sodium 1702.7 mg, Sugar 6.4 g

MEXICAN DEEP DISH PIZZA- CORNBREAD CRUST



Mexican Deep Dish Pizza- Cornbread Crust image

Mexican pizza from Rachael Ray. We had this tonight and loved it. I think we will have this quite often.

Provided by ruthbomer

Categories     Mexican

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

2 (8 1/2 ounce) boxes corn muffin mix (Jiffy)
2 eggs
4 tablespoons butter (melted)
1 1/2 cups milk
1 cup frozen corn
extra virgin olive oil
2 tablespoons extra virgin olive oil
1 lb ground beef
1 small onion, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon cayenne pepper sauce
2 1/2 cups monterey jack cheese
1/2 red bell pepper
2 tablespoons green olives, sliced
1 cup salsa
2 tomatoes, chopped and seeded
2 scallions, chopped

Steps:

  • Mix together 2 packages muffin mix with 2 eggs, 4 T melted butter 1 1/2 cup milk and corn. Wipe non stick skillet with a little olived oil and pour in muffin mix. (I used 9 by 13 pan) Place pan in oven and bake at 400 degrees for 12 to 15 minutes or until browned. While the cornbread is cooking brown the beef in a little olive oil. Add onions and spices and cook meat for 5 minutes longer. Remove cornbread from oven and top with meat, cheese and veggies. Add pan back to oven and cook 5 more minutes or till cheese is melted. Cut and serve with salsa.

Nutrition Facts : Calories 1362, Fat 79, SaturatedFat 35.2, Cholesterol 291.5, Sodium 2465.7, Carbohydrate 108.6, Fiber 12.2, Sugar 30.4, Protein 56.8

MEXICAN CORNBREAD PIZZA



Mexican Cornbread Pizza image

The combination of the sweet cornbread and spicy taco seasoning make this taste too good for words. It's healthy (using reduced fat ingredients and ground turkey) and easy to make.

Provided by kitchenwitch7

Categories     Poultry

Time 45m

Yield 6 wedges, 6 serving(s)

Number Of Ingredients 14

1 (8 ounce) package cornbread-muffin mix
1/3 cup nonfat milk
1 egg, beaten
1 cup frozen corn, thawed
3/4 lb ground turkey
1 small onion, chopped
1 small sweet red pepper, chopped
1 (1 1/4 ounce) packet reduced-sodium taco seasoning mix
1/2 cup water
1 cup reduced-fat Mexican cheese blend
1 small tomatoes, chopped
1/4 cup sliced ripe olives
2 green onions, chopped
6 tablespoons reduced-fat sour cream

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.

Nutrition Facts : Calories 322.8, Fat 12.8, SaturatedFat 4, Cholesterol 87, Sodium 550.4, Carbohydrate 36.6, Fiber 4, Sugar 10, Protein 15.8

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