Taco Skillet Pizza with Cornbread Crust

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  • Total Time

    Prep: 30 min. Bake: 20 min.


  • Makes

    6 servings

  • Ingredients

  • 1/2 pound lean ground beef (90% lean)
  • 1 cup refried beans
  • 1/3 cup salsa
  • 2 tablespoons taco seasoning
  • 1 package (6 ounces) Mexican-style corn bread/muffin mix
  • 1/3 cup tortilla chips, crushed
  • 1 cup shredded cheddar cheese
  • TOPPINGS: torn romaine, chopped tomatoes, sour cream, chopped onion, chopped cilantro and fried tortilla strips
  • Directions

  • Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Transfer to a small bowl. Stir in beans, salsa and taco seasoning; keep warm. Wipe skillet clean.
  • Prepare corn bread mix according to package directions; stir in crushed tortilla chips. Pour into skillet. Bake until set, 12-15 minutes. Spread ground beef mixture over corn bread to within 1-in. of edges; sprinkle with cheese. Bake until cheese is melted and crust is golden brown, 3-5 minutes. Serve with toppings.
  • Editor’s Note
    Nutrition Facts

    1 wedge: 329 calories, 14g fat (6g saturated fat), 75mg cholesterol, 1052mg sodium, 31g carbohydrate (3g sugars, 3g fiber), 19g protein.
    Source: Read Full Article