Saturday, August 1, 2009

Mexian Meat-zza

I ran across the recipe the other's one I made a long time ago and forgot about. I was so excited to find it again because it's really, really good! It's actually a Rachael Ray 30 minute meal...
You need:
2 boxes of corn muffin mix, 8.5 ounces (jiffy is what i use)
2 eggs
4 TB butter, melted
1 and a half cups milk
1 cup frozen corn
extra-virgin olive oil
2 TB extra-virgin olive oil
1 pound ground beef
1 small onion, finely chopped
1 TB chili powder
2 teaspoons cumin
2 teaspsoons cayenne (I use only 1)
2.5 cups shredded cheese (i used mexican blend)
1/2 red bell pepper finely chopped
1 small can green chilies (drained)
2 small vine ripe tomatoes, seeded and diced (I used a can of diced tomatoes instead)
Chopped fresh cilantro for garnish (optional)
Preheat oven to 400.
Mix together muffin mix, eggs, butter, milk and frozen corn. Wipe a large non-stick skillet with oil and pour in the muffix mixture. Use a large skillet and make sure it has oven safe handles. If it doesn't then wrap your handles in foil to protect them. Place pan in oven and bake for about 20 minutes until it's golden brown.

While that is baking, brown your ground beef. Add onions, bell pepper, and spices and cook for an additional 5 minutes.Remove the cornbread from the oven and top with the meat mixture. Cover with cheese and put back in the oven for another 5 minutes just to melt the cheese.Garnish with fresh cilantro, and sour cream if desired. Trust me this one is very yummy!

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