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

Mexican Meat-zza: Mexican Deep-Dish Pan Pizza

Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: High Speed Chase
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 servings, 2 slices each of Mexican deep dish pizza pie

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
2 1/2 cups (10-ounce sack from dairy aisle) shredded Cheddar or jack
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

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.


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