Name: Deep-Dish Mexican Cornbread Pizza
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Cornbread mix (such as Jiffy®) - 2 (8.5 ounce) packages; Milk - 1 ½ cups; Eggs - 2 large; Ground beef - 1 pound; Onion, chopped - 1; Red bell pepper, chopped - 1; Garlic, minced - 2 cloves; Diced tomatoes with green chile peppers, divided - 2 (10 ounce) cans; Chili powder - 2 tablespoons; Ground cumin - 1 tablespoon; Dried oregano - 1 teaspoon; Red pepper flakes - 1 teaspoon; Frozen corn - ½ cup; Refried beans - 1 (14 ounce) can; Shredded Cheddar cheese - 1 cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Deep-Dish Mexican Cornbread Pizza

1. Cornbread mix (such as Jiffy®) - 2 (8.5 ounce) packages

2. Milk - 1 ½ cups

3. Eggs - 2 large

4. Ground beef - 1 pound

5. Onion, chopped - 1

6. Red bell pepper, chopped - 1

7. Garlic, minced - 2 cloves

8. Diced tomatoes with green chile peppers, divided - 2 (10 ounce) cans

9. Chili powder - 2 tablespoons

10. Ground cumin - 1 tablespoon

11. Dried oregano - 1 teaspoon

12. Red pepper flakes - 1 teaspoon

13. Frozen corn - ½ cup

14. Refried beans - 1 (14 ounce) can

15. Shredded Cheddar cheese - 1 cup

How to cook deliciously - Deep-Dish Mexican Cornbread Pizza

1. Stage

Preheat the oven to 400 degrees F (200 degrees C).

2. Stage

Mix cornbread mix, milk, and eggs together in a bowl. Pour into a lightly greased, nonstick oven-proof skillet.

3. Stage

Bake in the preheated oven until center is set, about 15 minutes.

4. Stage

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.

5. Stage

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.

6. Stage

Return to the oven until cheese is melted, about 5 minutes.