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Mexican Deep Dish Pan Pizza Recipe

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Mexican Deep Dish Pan Pizza image


This recipe for Mexican Deep Dish Pan Pizza, by , is from The Van Sessen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bethany Rouch
Added: Sunday, February 1, 2009


2 Boxes corn muffin mix & 8 1/2 ounces each
2 Eggs
4 Tablespoons melted Butter
1 1/2 Cups Milk
1 Cup Frozen Corn Kernels
Extra Virgin Olive Oil ( for drizzling

2 Tables spoons extra Virgin Oil
1 Pound Italian Sausage
1 Small Onion, finely chopped
1 Tablespoons chili powder
2 Teaspoons ground cumin
2 Teaspoons cayenne sauce
Dash Salt
2 1/2 Cups sack fro dairy aisle shredded cheddar of Jack Cheese
1/2 Red Bell Pepper, chopped
1 small can 2 1/4 oz. sliced chilies ( Optional)
2 Scallions, chopped
2 small vine ripe tomatoes, seeded and dirced
2 Tablespoons drained sliced Green Olives or Black Olives
1 to 2 Tablespoons Chopped Cilantro Leaves, Optional Garnish
Mild to medium taco sauce to pas the table 1 Cup

Preheat Oven to 400 degrees
Mix together 2 packages muffin mix with 2 eggs. 4 Tbsp. melted butter (melt in microwave 30 seconds) 1 1/2 cups milk and frozen corn. Wipe a nostick skillet with a little extra Olive Oil and pour in the muffin mix. Use a Large skillet, 10 -12 inch. Choose a pan with oven safe handle. Place Pan in oven and bake 12 - 15 min. in center of the oven until light golden in color.

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

Remove cornbread from oven and top with meat, cheese, and veggie add pan Back in oven and cook 5 more minutes. Until cheese in melted. 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 if they want a little kick.

Number Of Servings:
Number Of Servings:
4 - 6 people
Preparation Time:
Preparation Time:
45 mins.
Personal Notes:
Personal Notes:
Bethany Rouch, had us over for dinner and served this it is so good, we love it, I make it all the time.




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