Mexican Cornbread Pizza

Name: Mexican Cornbread Pizza
Ingredients: 1 package (8-1/2 ounces) cornbread/muffin mix; 1/3 cup fat-free milk; 1 large; , lightly beaten; 1 cup frozen corn, thawed; 3/4 pound extra-lean ground turkey; 1 small onion, chopped; 1 small sweet red pepper, chopped; 2 jalapeno peppers, seeded and chopped; 3 tablespoons reduced-sodium taco seasoning; 1/2 cup water; 3/4 cup shredded reduced-fat Mexican cheese blend; 1 small tomato, chopped; 1/4 cup sliced ripe olives; 2 green onions, chopped; 6 tablespoons reduced-fat sour cream

16 ingredients

4 steps

Ingredients

1 package (8-1/2 ounces) cornbread/muffin mix
1/3 cup fat-free milk
1 large
, lightly beaten
1 cup frozen corn, thawed
3/4 pound extra-lean ground turkey
1 small onion, chopped
1 small sweet red pepper, chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons reduced-sodium taco seasoning
1/2 cup water
3/4 cup shredded reduced-fat Mexican cheese blend
1 small tomato, 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 cornbread mix, milk and egg. Stir in corn just until blended. Spread evenly into a 10-in. ovenproof skillet coated with cooking spray. Bake at 400° for 14-18 minutes or until a toothpick inserted in the center comes out clean.
2

Meanwhile, in a
3

, cook the turkey, onion, red pepper and jalapenos 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.
4

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