Thursday, April 10, 2008

Thank you Rachael! (Joey Tribiani's voice)

Only I'm talking about Rachael Ray NOT Rachel Green :)

This is one of the yummiest dishes and it only takes 30 minutes to make! WOOHOO! You can revamp it to fit your tastes but here ya go:

Mexican Meat-zza: Mexican Deep-Dish Pan Pizza
2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy)
2 eggs
4 tablespoons melted butter
1 1/2 cups milk
1 cup frozen corn kernels
EVOO - extra virgin olive oil (or veg oil) for drizzling
2 tablespoons EVOO or Veg oil, 2 turns of pan
1 lb ground beef
1 small onion finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons cayenne sauce
2 1/2 cups shredded cheddar or Jack cheese
1/2 red bell pepper chopped
1 sm can, 2 1/4oz sliced chilies/jalapenos drained
2 scallions chopped
2 small vine rip tomatoes, seeded and diced
2 tablespoons drained sliced green olives (salad olives)
1 to 2 tablespoons chopped cilatro leaves, optional garnish
Mild to medium taco sauce to pass at table
Preheat oven to 400 degrees F
Mix together packages of muffin mix with 2 eggs, 4 tbsp melted butter, 1 1/2c milk & frozen corn kernels. Wipe a nonstick skillet with a little EVOO and pour in muffin mix. Use a large skillet (10-12in). Choose a pan with an oven safe handle or double wrap handle with foil to protect it in the oven. Place pan in oven and bake 12-15 minutes in center of the oven until ight golden in color.

Brown the meat over med high heat in a second skillet in EVOO, 2 turns of the pan. Add onions & spices and cook meat 5 min more.
Remove cornbread from oven and top with meat, cheese, and veggies. Place pan back in oven and cook 5 min more to melt cheese. Garnish with cilantro. Cut into 8 wedges and serve.


Sally said...

Thanks for commenting on my blog! Keep coming back, I love "meeting" new people. I'll be back to check out more of yours - that pizza sounds delicious!!