Mexican Corn Bread Pizza
- 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
- 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.
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RECIPE SUBMITTED BY
I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!!
To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck.
Also...thanks a million to my Zaar fairy godperson :)!!!
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