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ChristineP

Mexican Deep-Dish Pan Pizza ~ 5 Points

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Hello all,

 

I saw this tonight on 30 Minute Meals with Rachael Ray, and thought it sounded good. I am probably going to try it next week (I already have my grocery list together for tomorrow night's grocery run), but thought I would share ahead of time. I ran it through WW Online's Recipe Builder, and substituted Egg Beaters for the eggs, etc.

 

It kind of reminds me of the Deep Dish Pizza Casserole! :)

 

Mexican Deep Dish Pan Pizza

 

POINTS® value: 5

Servings: 8

 

Ingredients

 

2 boxes Jiffy Corn Muffin Mix (8.5 oz. each)

3/4 cup fat-free egg substitute

1 1/2 cup fat-free skim milk

1 Tbsp olive oil

16 oz raw extra lean ground beef

1 small onion(s), chopped

1 Tbsp chili powder

2 tsp ground cumin

1 tsp hot pepper sauce

1 cup low-fat shredded cheddar cheese

1/2 medium sweet red pepper(s), chopped

2 1/4 oz chopped green chilies

2 medium scallion(s), chopped

2 medium tomato(es), chopped

2 Tbsp cilantro, chopped, for garnish

 

Instructions

 

Preheat oven to 400 degrees. Mix together 2 packages of Jiffy Corn Muffin Mix with egg substitute and milk. Spray a nonstick skillet with spray and pour in the muffin mix. Use a large skillet, 10 - 12". Choose a pan with an oven-safe handle, or double-wrap handle with foil to protect it in the oven. Plan pan in oven and bake 12-15 minutes until light golden.

 

Meanwhile, brown ground beef over medium-high heat with olive oil. Add onions and spices, and cook meat 5 minutes more.

 

Remove cornbread crust from oven and top with meat, cheese, and remainder of chopped vegetables. Add pan back to oven and cook 5 minutes more to melt cheese.

 

Garnish with cilantro. Cut into 8 wedges, and serve from skillet. Pass taco sauce at the table (add points for taco sauce).

 

Enjoy!

Christine

:D :D :D


208.2/169.5/144

SW/CW/WW Goal (PG TBD)

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This sounds yummy, Christine. I have a feeling that it would be hard for me to just eat one piece!

 

Maybe you could serve it with a big 0 point salad.

 

I'm going to try this one.


SUE

Lifetime #1: 11/26/02 (230/150)

Restart 3/31/09

222.6/210.8/160 (-11.8 - 1st 5% lost)

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Hi all,

 

This was superb! I really loved it ~ and it is a keeper! I loved the sweet taste of the cornbread with the taste of the toppings!

 

Two notes: (1) I did curb back on the skim milk just a bit ~ I probably added 1 1/4 cups instead of 1 1/2, and (2) I had to cook the cornbread longer, for about 20 minutes or so. I also baked this in rectangle, lasagna-type dish.

 

Enjoy!

Christine

:D :D :D


208.2/169.5/144

SW/CW/WW Goal (PG TBD)

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I was looking for something to make for dinner tomorrow and this sounds really good! It's almost like a Mexican version of the Deep Dish Pizza Casserole (which I make ALL the time). Thanks Christine, I'll let you know how it turns out!


 

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