Mexican Corn Bread Pizza

Submitted by jessi_mcg

"I found this in Healthy Cooking magazine some time ago and am posting it for safekeeping. I have not tried it, so let me know what you think!"

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 6

ingredients

• 1 (8 1/2 ounce) package corn muffin mix
• 1⁄3 cup skim milk
• 1 egg, lightly beaten
• 1 cup frozen corn, thawed
• 3⁄4 lb lean ground turkey
• 1 small onion, chopped
• 1 small sweet red pepper, chopped
• 2 jalapeno peppers, seeded and chopped
• 3 tablespoons taco seasoning
• 1⁄2 cup water
• 3⁄4 cup reduced-fat Mexican cheese blend
• 1 small tomatoes, chopped
• 1⁄4 cup sliced ripe olives
• 2 green onions, chopped

directions

1. 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.
2. 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.
3. 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.