Deep-Dish Mexican Cornbread Pizza recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 1702.7 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

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

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

Recipe Yield

6 servings

Recipe Note

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

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