Mexican Deep-Dish Pan Pizza by: Chef Kaiya

What you need:
2 boxes of corn muffin mix, such as Jiffy brand (8 + 1/2 ounces each)
2 eggs
4 tablespoons of melted butter (1/2 a stick)
1 + 1/2 a cup of whole milk
Extra Virgin Olive Oil or vegetable Oil, for pan
1 cup of corn kernels

TOPPING:
1 tablespoon of Extra Virgin Olive Oil or Vegetable oil (one turn of the pan)
1 pound of ground beef
1 small yellow onion, finely chopped
2 teaspoons of ground cumin
1 tablespoon of chili powder (1 palmful)
2 teaspoons of cayenne pepper sauce, such as Frank's Red Hot
Salt, to taste
2 + 1/2 a cup of shredded cheddar or Jack cheese (one 10-ounce sack, preshredded is available on the dairy aisle)
1/2 of a red bell pepper, chopped
1 small can of sliced chiles or jalapenos (2 + 1/4 ounces), drained (we used 1/2 of a fresh chopped poblano pepper)
2 scallions, chopped
2 small vine-ripened tomatoes, seeded and diced
2 tablespoons of drained sliced green olives (salad olives)
1-2 tablespoons of chopped fresh cilantro, for garnish (optional)
1 cup of mild to medium taco sauce, to pass at table



Preheat oven for 400 degrees. While the oven is heating up, put a little bit of olive oil on a skillet. Roll the oil around the skillet (rub oil on sides too).







Mix together (in a medium bowl)2 packages of corn muffin mix, 2 eggs, melted butter, and milk. Next, put in the frozen corn kernels (you can also add unfrozen corn kernels in there if you don't have them frozen). Pour the mixture into the skillet, and under the mixture in the oven, place aluminum foil under the skillet. Cook for 12 to 15 minutes.



While that is baking, put another skillet on medium heat and add a little bit of oil. Add the beef and cook until brown; break up beef and stir as it cooks.







Add chopped onions, cumin, chili powder, cayenne sauce, and salt, and cook meat for 5 minutes more.







Remove cornbread from the oven (don't turn it off yet) and top with meat, cheese, red pepper, chiles, scallions, tomatoes, and olives.



Put pan back in oven and cook 5 minutes more to melt cheese. Garnish with cilantro, if desired.



Cut into 8 wedges and serve from the skillet. Pass taco sauce at the table to sprinkle on top.

This recipe is from Cooking Rocks! Rachael Ray 30-minute meals For Kids.