Mexican Meat-zza: Mexican Deep-Dish Pan Pizza

Ingredients

• 4 tablespoons butter melted
• 2 teaspoons cayenne sauce 
• 1 tablespoon chili powder 
• 1 small can chillies drained sliced
• 1 tablespoons cilantro leaves chopped
• 1 cup corn kernels frozen
• 2 boxes corn muffin mix 
• 2  eggs 
• 2 tablespoons olives green drained sliced salad olives
• 1 pound ground beef 
• 2 teaspoons ground cumin 
• 1 cup mild to taco sauce to pass at table 
• 2.5 cups jack cheese shredded 10-ounce sack from dairy aisle
• 1.5 cups milk 
• 4 servings olive oil or extra-virgin for drizzling
• 1 small onion finely chopped
• 0.5  bell pepper red chopped
• 4 servings salt 
• 2  scallions chopped
• 2 tablespoons vegetable oil extra-virgin
• 2 small vine tomatoes diced ripe seeded

Equipment

• frying pan
• oven
• aluminum foil
• microwave

Directions

1. Preheat oven to 400 degrees F.
2. Mix together 2 packages muffin mix with 2 eggs, 4 tablespoons melted butter (melt in microwave 30 seconds), 1 1/2 cups milk and frozen corn kernels. Wipe a nonstick skillet with a little extra or vegetable oil and pour in the muffin mix. Use a large skillet, 10 to 12 inch. Choose a pan with oven safe handle or, double-wrap handle with foil to protect it in the oven.
3. Place pan in oven and bake 12 to 15 minutes in center of the oven until light golden in color.
4. Brown the meat over medium high heat in a second skillet in extra or vegetable oil, 2 turns of the pan.
5. Add onions and spices and cook meat 5 minutes more.
6. Remove cornbread from oven and top with meat, cheese, and veggies.
7. Add pan back to oven and cook 5 minutes more to melt cheese.
8. Garnish with cilantro, optional.
9. Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Pass taco sauce at the table to sprinkle on top.