VEGGIE TACO CORNBREAD PIZZA

Veggie Taco Cornbread Pizza image

Corn muffin mix forms the crust of this hearty, meatless Veggie Taco Cornbread Pizza. It's topped with cheddar cheese and taco-seasoned corn, black beans and red pepper for an unbeatable taste. Combine taco night and pizza night into one with our yummy Veggie Taco Cornbread Pizza.

Provided by My Food and Family

Categories Recipes

Time 30m

Yield Makes 8 servings.

Number Of Ingredients 7

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.) black beans or kidney beans, rinsed
1 pkg. (1-1/4 oz.) TACO BELL® Taco Seasoning Mix
3/4 cup water
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided

Steps:

Heat oven to 400ºF.
Prepare corn muffin batter as directed on package; spread into greased 12-inch pizza pan. 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.
Sprinkle 1 cup cheese onto crust; top with bean mixture and remaining cheese.
Bake 4 to 5 min. or until cheese is melted.

Nutrition Facts : Calories 340, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 810 mg, Carbohydrate 39 g, Fiber 6 g, Sugar 5 g, Protein 14 g