Recipe: Mexican Pizza

This recipe for Mexican Pizza is adapted from a Rachael Ray recipe. This is truly a kid-friendly meal…. not to mention adults will like it too. I must warn you… though... this is not a finger food kind of pizza… you definitely eat it with a fork.

It's quite good... I just changed some things to make it a bit easier.

I modified it quite a bit… It uses a corn muffin mix for the crust and lots of taco-like meat for the topping.

I cut her recipe for the crust in half…. and used a 9 inch cake pan. She uses a 10-12 inch skillet that goes in the oven….I didn't have one.

The cornbread crust comes out crumbly (like a cornbread should) and it is quite thick. Even cutting the recipe back the crust is thick…. definitely delicious but thick… not pizza like...not even a deep dish pizza.


Cutting the wedges is a challenge… I recommend you use a springform pan… a 10 inch one would be ideal… but a smaller one will work also… the crust just will be a bit thicker.

When assembling the toppings..I added a layer of cheese first… so the meat would adhere to the crust. I then topped more cheese on the very top of all the toppings.

You can prep everything ahead and then just pop it in the oven… which is very nice.

For the toppings… there is a wide variety to choose from…it just depends on what you want.

This is a recipe the whole family can enjoy.


Recipe: Mexican Pizza

All you need:

For the crust:

1 box corn muffin mix (Jiffy is what I used)
1 egg, beaten
2 tablespoons melted butter
¾ cup milk
¾ cup frozen corn

For the meat topping:

1 pound lean ground beef
1 small onion, finely chopped
1 tablespoon chili powder
2 teaspoons cumin
Several dashes of Tabasco
Salt to taste

Other toppings (choose what you want):

2 ½ cups shredded Cheddar or Monterey Jack cheese
½ green bell pepper, chopped
½ red bell pepper, chopped
1 small can of sliced chilies
2 scallions, chopped
2 ripe tomatoes, chopped
Sliced black olives
Sour cream
Taco sauce

All you need to do:

To make the crust:

Preheat the oven to 400 degrees F.

Spray a 10 inch springform pan with cooking oil. Set aside.

Beat the egg in a medium bowl, beat the egg.

Add the milk and beat lightly.

Add the butter and beat lightly.

Add the corn muffin mix, mix thoroughly.

Fold in the frozen corn.

Back in a 400 degree F. oven for about 20 minutes or until top is light brown. Cool and set aside.

To make the meat topping:

In a large skillet brown the ground beef until no longer red.

Add the onions and spices and cook a few minutes more.

To assemble:

Sprinkle a thin layer of cheese over the cornbread.

Top with the meat.

Top with the veggies of your choosing.

Sprinkle the top with cheese.

Bake at 400 degrees F until cheese has melted.

To serve, remove the springform ring and place on a platter. Cut into wedges.

Serve with taco sauce, sour cream and guacamole.

Tip: If you put a round cake cardboard in the springform pan before your pour the cornbread mixture in… you can easily slip the pizza off the springform pan bottom and place on a serving plate.


Donna-FFW said...

I LOVE the sound of this with the cornbread type crust. My children would probably decour this. They adore tacos and cornbread. What a great way to do this. RR sometimes has delicious recipes and ideas. Thanks for pointing this one out.

Coleens Recipes said...

What a FUN recipe for kids (and adults). The cornbread crust is a great idea.

Mary said...

very interesting as pizza!

Monica said...

I'm going to give this a looks very interesting.

Sherri Murphy said...

Looks and sounds scrunptious!

Thanks for posting all the great mexican recipes.

Linda said...

Thank you! ... I appreciate your comments... I love to eat Mexican.. and have made so many versions of things over the years... my son loved it and most recipes are quick and easy... so it was a match made in heaven for me...

I hope you all have a wonderful Cinco de Mayo

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