Mexican Deep Dish Pan Pizza

Ingredients

2 boxes corn muffin mix ( 8 1/2 oz boxes)
2 eggs
4 tbsp of butter, melted
1 1/2 cups of milk
1 cup of frozen corn kernels
olive oil

Topping:

2 tbsp of olive oil
1 lb lean ground beef
1 small onion, diced
1 tbsp of chili powder
2 tsp cumin
2 tsp of cayenne sauce (optional)
salt and pepper to taste
2 1/2 cups of shredded cheddar or Jack cheese
1/2 red bell pepper, diced
1 small can (2 & 1/4 oz) sliced chilies or jalapenos, drained
2 scallions, chopped
2 small vine ripe tomatoes, seeded and diced ( to seed, simply cut in half and gently squeeze out the seeds)
2 tbsp of drained sliced green olives
1 to 2 tbsp of chopped cilantro leaves (optional garnish)
1 cup of mild to medium taco sauce to pass at the table

Directions:

Preheat oven to 400 degrees

Mix together the 2 pkg of corn muffin mix with 2 eggs, the 4 tbsp of melted butter, 1 1/2 cups of milk and the frozen corn kernels.
Wipe a large (10-12 inch) nonstick skillet with a little vegetable oil. (a cast iron skillet works really well). Make sure the handle is oven proof. or double wrap the handle with aluminum foil to protect it in the oven.
Pour in the corn muffin mixture into the skillet.
Place the pan in center of oven and bake 12-15 minutes until golden in color.

Meanwhile, brown the meat in a little oil over medium high heat in a second skillet. Add the onions and spices and cook meat for an additional 5 minutes.
Remove the cornbread from oven and top with the meat, cheese and veggies.
Place the pan back into the oven and cook an additional 5 minutes to melt the cheese. Garnish with the cilantro if you like.
Cut into 8 wedges and place the deep dish pan pizza on the table and serve from the skillet. Pass the taco sauce at the table. You can also serve with sour cream and gaucamole.