Tuesday, September 23, 2008

Veggie Taco Cornbread Pizza

Don't let the word veggie scare you off. If you are an omnivore like the homeboys feel free to toss in some groundbeef. Since, I dont' eat the stuff I usually cook something for them on the side. The youngest homeboy doesn't go in for casseroles much anyway. The stinker!

As a vegetarian I get asked all the time, "how you you get enough protein?" No problem with this meal. You got your corn and you got your beans. Eat them on the same day and Voila! you get enough protein. Some of us eat eggs and cheese. Vegans don't but I think they are a little wacky (please, don't write me about this. It's my story and I'm sticking to it).

But I mean really!
Who willingly gives up brie?

Or blue cheese?
Or Havarti?
Or Limburger?
OK, skip the Limburger.
Even I won't eat that and I have rarely met a cheese I don't like.

I can't remember where I got this recipe (most likely that dratted internet surfing but if I could remember I'd cite it. Please don't send the copyright infringement police after me) but like all of the ones I use I've done my own changes. And you can too.
It's OK.
Feel free.
Even with my free-for-all, toss -in-all-but-the-kitchen-sink, you-can't get-enough-garlic style of cooking I couldn't mess this one up. So let your imagination go.

Veggie Taco Cornbread Pizza

Prep Time:
15 min

Total Time:
30 min

8 servings

1 pkg. (8-1/2 oz.) corn muffin mix

1 medium red or green pepper, finely chopped

½ cup chopped onion

1 cup frozen or canned corn

1 can (15-1/2 oz.) black beans or kidney beans, drained, rinsed

1 pkg. (1-1/4 oz.) Taco Seasoning Mix

2 cups Shredded Cheddar Cheese, divided

PREHEAT oven to 400°F. Prepare corn muffin batter as directed on package; spread into greased 12-inch pizza pan. Bake 8 to 10 minutes or until lightly browned.

MIX peppers, corn and beans in medium saucepan. Add seasoning mix and 3/4 cup water. Cook as directed on seasoning mix package; set aside. Sprinkle 1 cup of the cheese over crust; top with bean mixture and remaining cheese. Bake until cheese is melted & bubbly.

** Serve with avocado, sour cream, seeded & chopped tomato, & salsa

***Great for breakfast the next day. Top with an over-easy fried or poached egg and the condiments above. Yummy!

BTW, if you have any of the peppers, corn and bean mixture left don't let it go to waste. It makes great salsa starter, salad topper, soup base, floor wax, desert topping (alright not those last 2. Please ignore the very old Saturday Night Live reference. I'm dating myself again).



P.S. Sorry for the lack of pictures. I'm still without my camera and my printer/scanner/copier. I feel like I've had an arm cut off. Since, I haven't had an arm cut off I don't really know how that feels but I'm pretty sure it feels like this. Maybe, not just like this but if I didn't have a computer it would be exactly the same. For me anyway. Geez! I can be such a geek!

1 comment:

  1. I made this for supper, just last night! Thanks for the recipe!

    You have started me on a quest for more pinto bean recipes.....with my own beans (pounds of them) it is a good idea.

    Have you tried yours yet?

    If you decided to reply to my site, please use the

    as the dayphoto one leads to the schools blog and the tech guys watch.

    Thanks for the recipes!