Mexican Meat-zza: Mexican Deep-Dish Pan Pizza


  • 2 boxes corn muffin mix, 8 1/2 ounces each (such as Jiffy brand)
  • 2 eggs
  • 4 tablespoons melted butter
  • 1 1/2 cups milk
  • 1 cup frozen corn kernels
  • Extra virgin olive oil (EVOO) or, vegetable oil, for drizzling
  • Topping:
  • 2 tablespoons extra virgin (EVOO) or  vegetable oil, 2 turns of the pan
  • 1 pound 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 (10-ounce sack from dairy aisle)
  • 1/2 red bell pepper, chopped
  • 1 small can, 2 1/4 ounces sliced chillies or jalapenos, drained
  • 2 scallions, chopped
  • 2 small vine ripe tomatoes, seeded and diced
  • 2 tablespoons drained sliced green olives (salad olives)
  • 1-2 tablespoons chopped cilantro leaves, (optional garnish)
  • Mild to medium taco sauce to pass at table, 1 cup


Pre-heat oven to 400 °F.

Mix together 2 packages muffin mix with 2 eggs, 4 tablespoons melted butter (melt in microwave 30 seconds), 1 1/2 cups milk and frozen corn kernels. Wipe a nonstick skillet with a little EVOO or vegetable oil and pour in the muffin mix. Use a large skillet, 10-12 inch. Choose a pan with 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 light golden in color.

Brown the meat over medium high heat in a second skillet in EVOO or vegetable oil, 2 turns of the pan. Add onions and spices and cook meat 5 minutes more.

Remove cornbread from oven and top with meat, cheese, and veggies. Add pan back to oven and cook 5 minutes more to melt cheese. Garnish with cilantro, optional. Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Pass taco sauce at the table to sprinkle on top.

What's Fresh from @RachaelRay

Rachael Ray