Upside Down Taco Cornbread Pizza
Have you ever made Taco Cornbread Pizza? We absolutely love it around here and I've blogged about it before. Taco meat and cornbread are just yummy together.
Since I'm such an inventive chef, I had a grand idea to reverse the layers and do it in an 8X8 pan and we absolutely love it that way too.
Here's the modified the recipe:
What you'll need:
- 1 pkg. (8.5 oz.) corn muffin mix (I ONLY use Jiffy! 44 cents!)
- 1 egg
- skim milk
- 1 lb. ground beef
- 1 pkg. taco seasoning mix (I typically get the low sodium McCormick)
- shredded cheese
Cook meat with seasoning mix as directed on package. Pour meat in the bottom of an 8X8 pan that's been sprayed with Pam. Sprinkle generously with cheese. I use Colby-Jack.
Prepare corn muffin batter as directed on package using egg and skim milk; spread evenly over meat and cheese.
Bake at 400 for about 15-20 minutes, until cornbread is done.