Taco Pizza

Crust:
2 boxes Jiffy corn muffin mix (8.5 oz each)
2 eggs
4 tbsp butter
1.5 cups milk
1 cup frozen corn kernels
3 tbsp extra virgin olive oil

Topping:
2 tbsp extra virgin olive oil
1 lb ground beef
1 small onion, finely chopped
1 tbsp chili powder
2 tsp cumin
2 tsp cayenne sauce
salt
2.5 cups cheddar or jack cheese
1/2 red bell pepper
2 scallions, chopped
2 small vine ripe tomatoes
chopped cilantro
taco sauce (optional)

Preheat oven to 400 degrees. In a large bowl, miz 2 packages of corn muffin mix with 2 eggs, 4 tbsp melted butter, 1.5 cups milk, and frozen corn kernels. Using a large skillet (10-12 inches) with an oven-safe handle, wipe the skillet with olive oil and pour in the muffin mix. Place in oven and bake for 15-20 minutes or until lightly golden.

Brown the beef over medium-high heat in a second skillet in olive oil. Add onions and spices and cook for another 5 minutes. Remove the cornbread from the oven and top with the meat, cheese, and veggies. Add pan back to the oven and cook 5 minutes more to melt the cheese. Garnish with cilantro, top with taco sauce, cut into 8 wedges and serve.

This is a 30 Minute Meals recipe from Rachel Ray. I can never actually finish making the meal in 30 minutes like she does but it is relatively quick.