Mexican Corn Bread Pizza Recipe

Name: Mexican Corn Bread Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 (8 1/2 ounce) package corn muffin mix; ⅓ cup skim milk; 1 egg, lightly beaten; 1 cup frozen corn, thawed; 34 lb lean ground turkey; 1 small onion, chopped; 1 small sweet red pepper, chopped; 2 jalapeno peppers, seeded and chopped; 3 tablespoons taco seasoning; ½ cup water; ¾ cup reduced-fat Mexican cheese blend; 1 small tomatoes, chopped; ¼ cup sliced ripe olives; 2 green onions, chopped

Servings: persons

1 (8 1/2 ounce) package corn muffin mix
⅓ cup skim milk
1 egg, lightly beaten
1 cup frozen corn, thawed
34 lb lean ground turkey
1 small onion, chopped
1 small sweet red pepper, chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons taco seasoning
½ cup water
¾ cup reduced-fat Mexican cheese blend
1 small tomatoes, chopped
¼ cup sliced ripe olives
2 green onions, chopped

1
In a small bowl, combine the corn bread mix, milk and egg.
2
Stir in corn just until blended.
3
Spread evenly into a 10-in.
4
ovenproof skillet coated with cooking spray.
5
Bake at 400 for 14-18 minutes or until a toothpick inserted near the center comes out clean.
6
Meanwhile, in a large nonstick skillet, cook the turkey, onion, red pepper and jalapenos over medium heat until meat is no longer pink; drain.
7
Stir in taco seasoning and water; bring to a boil.
8
Reduce heat; simmer, uncovered, for 5 minutes.
9
Spoon turkey mixture over corn bread; sprinkle with cheese.
10
Bake for 5-10 minutes or until cheese is melted.
11
Sprinkle with tomato, olives and green onions.
12
Cut into six wedges; top each with sour cream if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (8 1/2 ounce) package corn muffin mix, ⅓ cup skim milk, 1 egg, lightly beaten, 1 cup frozen corn, thawed, and more.

Yes, Mexican Corn Bread Pizza falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Corn Bread Pizza

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