Veggie Taco Cornbread
Pizza (from Kraft
Foods, Servings: 8, Total Time: 30 minutes)
Ingredients
· 1 pkg. (8-1/2 oz.) corn muffin mix
· 1 red pepper, finely chopped
· 1 cup frozen corn
· 1 can (15-1/2 oz.) reduced sodium black beans
or kidney beans, drained, rinsed
· 1 pkg. (1-1/4 oz.) Taco Seasoning Mix
· ¾ cup water
· 1 cup shredded taco Cheese, divided
Directions
1. Heat oven to 400ºF.
2. Prepare corn muffin batter as directed on
package; spread into greased 12-inch pizza pan.
3. Bake 8 to 10 min. or until lightly browned.
Meanwhile, combine peppers, corn and beans in medium saucepan. Add seasoning
mix and water; cook 10 min., stirring occasionally.
4. Sprinkle ½ cup cheese onto crust; top with
bean mixture and remaining cheese.
5. Bake 4 to 5 min. or until cheese is melted.
I did not have any
eggs in the refrigerator, so I used applesauce as a replacement in the corn
muffin mix – you couldn’t taste the difference. I also made this dish in
a 9x13 dish because I didn’t want the toppings to spill out over the sides of a
pizza pan. I used the black beans instead of kidney and the Hot &
Spicy taco mix from the grocery store. That and the taco cheese gave it
an extra spicy kick. Overall, I find this dish tasty, but it can be a
little dry with the cornbread – I recommend topping with a dollop of
salsa. The peppers give it a little crunch, which plays nicely with the
softer textures of all the other ingredients. Although it could be better
on the health side, halving the cheese (as I did in the instructions above) and
using replacements in the corn muffin mix can help on calories and fat.
It says that it serves 8, but I think it’s more like 5 or 6. I guess it
depends on how hungry you are!
It is a keeper in my
book, though not one that I will make too often – I want to just keep eating
it.
