Mexican Cornbread Pizza

Name: Mexican Cornbread Pizza
Ingredients: 1 (8 ounce) package cornbread-muffin mix; 1/3 cup nonfat milk; 1 egg, beaten; 1 cup frozen corn, thawed; 3/4 lb ground turkey; 1 small onion, chopped; 1 small sweet red pepper, chopped; 1 (1 1/4 ounce) packet reduced-sodium taco seasoning mix; 1/2 cup water; 1 cup reduced-fat Mexican cheese blend; 1 small tomatoes, chopped; 1/4 cup sliced ripe olives; 2 green onions, chopped; 6 tablespoons reduced-fat sour cream

14 ingredients

3 steps

Ingredients

1 (8 ounce) package cornbread-muffin mix
1/3 cup nonfat milk
1 egg, beaten
1 cup frozen corn, thawed
3/4 lb ground turkey
1 small onion, chopped
1 small sweet red pepper, chopped
1 (1 1/4 ounce) packet reduced-sodium taco seasoning mix
1/2 cup water
1 cup reduced-fat Mexican cheese blend
1 small tomatoes, chopped
1/4 cup sliced ripe olives
2 green onions, chopped
6 tablespoons reduced-fat sour cream

Directions

1

In a small bowl, combine the corn bread mix, milk and egg. Stir in corn just until blended. Spread evenly into a 8X8 or 9X9 pan. Bake at 400°F for 14-18 minutes or until a toothpick inserted near the center comes out clean.
2

Meanwhile, in a large skillet, cook the turkey, onion, red pepper over medium heat until meat is no longer pink. Drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
3

Spoon turkey mixture over corn bread; sprinkle with cheese. Bake for 5-10 minutes or until the cheese is melted. Sprinkle with tomato, olives and green onions. Cut into six wedges; top each with sour cream.