Mexican Meat-zza: Mexican Deep-Dish Pan Pizza

Ingredients:

• 1 box corn muffin mix, 8.5 ounces, (recommended:  Jiffy)
• 1 egg
• 2 tablespoons melted butter
• ¾ cup milk
• ½ cup frozen corn kernels
• extra-virgin olive oil for drizzling 

Topping:

• 2 tablespoons extra-virgin 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 to taste
• 2 ½ cups (10 ounce bag) shredded Cheddar or jack cheese
• ½ red bell pepper, chopped
• 1 small can, 2 ¼ ounces sliced chilies or jalapenos, drained
• 2 scallions, chopped
• 2 small vine ripe tomatoes, seeded and diced
• 2 tablespoons drained sliced green olives
• 1 – 2 tablespoons chopped cilantro leaves, optional
• sour cream, optional
• 1 cup mild to medium taco sauce to pass at the table

Directions:

1. Preheat oven to 400 degrees.
2. Mix together package of muffin mix with egg, butter, milk and frozen corn kernels.  Wipe a 10 – 12 inch nonstick skillet with a little extra-virgin olive oil.  Choose a pan with an oven safe handle or double wrap handle with foil to protect it in the oven.  Pour the batter into the pan.  Place pan in the oven and bake 12 to 15 minutes or until light golden in color. 
3. Brown the meat over medium high heat in a second skillet coated lightly with extra-virgin olive oil.  Add onions and spices and cook meat for an additional 5 minutes. 
4. Remove cornbread from oven and top with meat, cheese, and veggies.   Place pan back into the oven and cook for an additional 10 minutes or until cheese has melted. Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Garnish with cilantro and sour cream, optional.  Pass taco sauce at the table to sprinkle on top.

*recipe by Rachael Ray