Taco Skillet Pizza With Cornbread Crust Recipes

Steps:

• Prepare corn muffin mix as directed on box.
• Spread batter into lightly greased 12 inch pizza pan.
• Bake at 400 degrees Fahrenheit for 8 to 10 minutes until slightly brown.
• In a skillet brown ground meat; drain and add seasoning.
• Put salsa then meat on baked cornbread.
• Top with cheese.
• Put back into oven until topping is bubbly and cheese is melted.
• Top with sour cream if you please.

Steps:

• Preheat the oven to 525˚ (or the highest temperature available). Press and stretch the pizza dough into a 12- to 13-inch circle on a lightly floured surface. Lightly dust the top with flour and cover with a clean kitchen towel.
• Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the garlic and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the crushed tomatoes and oregano. Bring to a boil, then reduce the heat to a simmer and cook until thickened and reduced to about 1 cup, 10 to 12 minutes. Season with salt and pepper.
• Meanwhile, heat a medium skillet over medium-high heat and add the remaining 1 tablespoon olive oil. Add the beef and season with a large pinch of salt and a few grinds of pepper. Cook, breaking up the beef with a wooden spoon, until no longer pink, 4 to 5 minutes. Add the chili powder, cumin and garlic powder and cook, stirring, until combined, 1 to 2 minutes. Transfer the beef mixture to a small bowl with a slotted spoon.
• Heat a 12-inch cast-iron skillet over medium-high heat. Lightly sprinkle the skillet with flour and immediately add the pizza dough, stretching it as needed to completely cover the bottom of the skillet. Cook until the dough starts to puff slightly, about 2 minutes. Spoon the tomato sauce mixture all over the dough and spoon the beef mixture on top. Sprinkle with the cheddar, top with the red onion, then sprinkle with the mozzarella. Transfer the skillet to the oven and bake until the cheese is melted and bubbling and the crust is browned around the edges, 10 to 12 minutes. Let cool slightly.
• Run a small spatula around the edges of the pizza to loosen. Top with lettuce, avocado and pico de gallo. Cut into wedges.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Combine cornbread mix, egg, and milk in a bowl. Stir until moistened. Pour into the prepared pan.
• Bake in the preheated oven until just set, 6 to 8 minutes.
• While cornbread is baking, cook and stir chicken in a nonstick skillet over medium-high heat until browned, 4 to 5 minutes. Stir in water and taco seasoning. Simmer for 2 minutes.
• Remove cornbread from the oven and carefully spread barbecue sauce over the soft surface. Gently lay the chicken over the barbecue sauce. Sprinkle Cheddar cheese over the chicken.
• Continue baking until melted and browned, about 15 minutes. Let sit for 5 minutes. Cut into individual pieces.

Steps:

• Heat oven to 400ºF.
• Prepare corn muffin batter as directed on package; spread onto bottom of 12-inch pizza pan sprayed with cooking spray.
• Bake 8 to 10 min. or until lightly browned. Meanwhile, cook meat with seasoning mix as directed on package.
• Sprinkle 1 cup cheese over crust; top with meat mixture and remaining cheese.
• Bake 4 to 5 min. or until cheese is melted.

Steps:

• In a large bowl, combine the cornmeal, flour, baking powder and salt. Add milk and butter; mix well. Press onto the bottom and sides of a 12-to 14-in. pizza pan. Bake at 400° for 10 minutes or until edges are lightly browned. Cool. , In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in the tomato paste, canned tomatoes, taco seasoning and water; bring to a boil. Simmer, uncovered, for 5 minutes. Spread over crust. , Combine cheeses; sprinkle 2 cups over the meat layer. Bake at 400° for 15 minutes or until cheese melts. Top with lettuce, fresh tomato, olives, onions and remaining cheese.

Steps:

• Mix corn muffin mix as directed on package.
• Spread batter into a sprayed 12-inch pizza pan.
• Bake at 400°F for 8 to 10 minutes or until lightly browned.
• Brown meat and drain.
• Add seasoning package, water, and chilies.
• Simmer until water is absorbed.
• Sprinkle one cup of cheese over crust.
• Top with meat mixture.
• Sprinkle with crushed red peppers and oregano.
• Top with remaining cheese.
• Bake until cheese is melted.
• If desired you can also serve with lettuce, sour cream, and diced tomatoes.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix cornbread mix, milk, and eggs together in a bowl. Pour into a lightly greased, nonstick oven-proof skillet.
• Bake in the preheated oven until center is set, about 15 minutes.
• 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.
• 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.
• Return to the oven until cheese is melted, about 5 minutes.