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Taco Skillet Pizza with Cornbread Crust
Our family loves taco pizza, and I have made so many versions of it. This recipe is like a deep-dish skillet pizza. It is a hearty meal and can be served straight out of the pan. —Pamela Shank, Parkersburg, West Virginia
Ingredients
- 1/2 pound lean ground beef (90% lean)
- 1 cup refried beans
- 1/3 cup salsa
- 2 tablespoons taco seasoning
- 1 package (6 ounces) Mexican-style cornbread/muffin mix
- 1/3 cup tortilla chips, crushed
- 1 cup shredded cheddar cheese
- Optional toppings: Torn romaine, chopped tomatoes, sour cream, chopped onion, chopped cilantro and fried tortilla strips
Directions
- 1. 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, crumbling beef; drain. Transfer to a small bowl. Stir in beans, salsa and taco seasoning; keep warm. Wipe pan clean.
- 2. 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 as desired.
Nutrition Facts
1 wedge: 329 calories, 14g fat (6g saturated fat), 75mg cholesterol, 1052mg sodium, 31g carbohydrate (3g sugars, 3g fiber), 19g protein.
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