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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's a hearty meal and can be served straight out of the pan. — Pamela Shank, Parkersburg, West Virginia
  • Total Time
    Prep: 30 min. Bake: 20 min.
  • Makes
    6 servings

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
  • TOPPINGS: Torn romaine, chopped tomatoes, sour cream, chopped onion, chopped cilantro and fried tortilla strips

Directions

  • 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, breaking into crumbles; drain. Transfer to a small bowl. Stir in beans, salsa and taco seasoning; keep warm. Wipe skillet clean.
  • 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.
Editor's Note
This recipe was tested with Martha White corn bread/muffin mix.
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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