Mexican Deep Dish Pizza Cornbread Crust Food

MEXICAN CHICKEN PIZZA WITH CORNMEAL CRUST

Steps:

• Heat oven to 450°F. In medium bowl, mix 3/4 cup of the flour, the sugar, yeast and salt. Stir in warm water and oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in 1/3 cup cornmeal and remaining 3/4 cup flour to make a soft dough.
• On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes.
• Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. On cookie sheet, press dough into 14x10-inch rectangle; prick with fork. Bake 8 to 10 minutes or until edges just begin to turn brown.
• Sprinkle with 1 cup of the cheese blend. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes longer or until cheese is melted and edges are golden brown. Sprinkle with onions and cilantro.

MEXICAN DEEP-DISH PIZZA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 3-inch deep cast iron skillet.
• Heat refried beans in a small pot until warmed through, about 5 minutes. Stir in pepper, paprika, and salt. Remove from heat.
• Heat oil in a large skillet over medium heat. Add green bell pepper, red bell pepper, and onion; cook and stir until soft, 5 to 10 minutes. Transfer to a plate.
• Combine ground beef and chorizo in the skillet; cook and stir until browned, about 5 minutes. Carefully drain excess grease. Stir in chipotle peppers with sauce, 1 1/2 teaspoon chili powder, and 1 teaspoon cumin. Simmer until flavors combine, 5 to 10 minutes. Remove from heat.
• Place 1 tortilla in the bottom of the prepared skillet. Layer some of the refried beans, bell pepper mixture, ground beef mixture, 1/3 cup Cheddar cheese, and 1/3 cup Monterey Jack cheese on top. Repeat layers twice more, ending with remaining Cheddar cheese and Monterey Jack cheese.
• Bake in the preheated oven until cheese starts to brown, 30 to 45 minutes. Remove from oven and let cool before slicing, 2 to 5 minutes. Garnish with salsa, guacamole, and sour cream.

TACO SKILLET PIZZA WITH CORNBREAD CRUST

Steps:

• 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 cornbread mix according to package directions; stir in crushed tortilla chips. Pour into skillet. Bake until set, 12-15 minutes. Spread ground beef mixture over cornbread 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.

TACO PIZZA WITH CORNBREAD CRUST

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.

DEEP-DISH MEXICAN CORNBREAD PIZZA

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.

MEXICAN DEEP DISH PIZZA- CORNBREAD CRUST

Steps:

• Mix together 2 packages muffin mix with 2 eggs, 4 T melted butter 1 1/2 cup milk and corn. Wipe non stick skillet with a little olived oil and pour in muffin mix. (I used 9 by 13 pan) Place pan in oven and bake at 400 degrees for 12 to 15 minutes or until browned. While the cornbread is cooking brown the beef in a little olive oil. Add onions and spices and cook meat for 5 minutes longer. Remove cornbread from oven and top with meat, cheese and veggies. Add pan back to oven and cook 5 more minutes or till cheese is melted. Cut and serve with salsa.

MEXICAN PIZZA

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F. Arrange the racks in the oven so they evenly divide the oven into thirds. You'll use both racks, rotating and moving the pizzas around as they cook.
• In a large skillet, cook the pork with onion and garlic in olive oil over medium heat until the meat is browned, stirring to break up with a fork. Drain if necessary. If you are using chorizo, cook the onions until they are tender and then add the chorizo, cooking for a few minutes until the fat is rendered and the meat is well browned.
• Add the taco sauce, tomato sauce, chili powder, cayenne pepper, and pepper to the onion mixture. Stir well, and simmer on low heat for 5 minutes to blend flavors.
• Stir in drained green chiles.
• Spray 2 cookie sheets with nonstick cooking spray and then spread the pizza crust dough onto the sheets.
• Bake them for 5 to 8 minutes or until they are just set.
• Spread the sauce evenly over both of the pizza crusts and top evenly with the shredded cheese.
• Bake at 400 F for 20 to 25 minutes until cheese is melted, bubbly, and begins to brown. Halfway through the cooking time, swap the cookie sheets so they each have time on the upper and lower baking racks. This will help ensure an even bake on both pizzas. Make sure that the crusts are browned on the bottom and the pizzas have cooked evenly.
• Slice, serve, and enjoy.