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

Topping:

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

Salt

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.