Description
This Taco Skillet Pizza with Cornbread Crust fuses bold taco flavor with buttery cornbread in a one-pan masterpiece topped with melted cheese, tomatoes, and fresh toppings.
Ingredients
- Yellow cornmeal: 1 cup – Provides structure and a classic cornbread texture.
- All-purpose flour: ½ cup – Helps bind the cornbread and improve structure.
- Baking powder: 1 teaspoon – Gives rise and fluff to the cornbread base.
- Sugar: 1 tablespoon – Balances the savory toppings with slight sweetness.
- Salt: ½ teaspoon – Enhances flavor in the crust.
- Milk: ¾ cup – Provides moisture for the batter.
- Egg: 1 – Binds the batter together.
- Melted butter or oil: 3 tablespoons – Adds richness and helps the crust brown.
- Ground beef (or turkey or plant-based): ½ lb – Savory taco meat topping.
- Taco seasoning: 1½ tablespoons – Adds bold, spicy taco flavor.
- Onion (finely chopped): ½ small – Adds savory sweetness and depth.
- Garlic (minced): 1 clove – Enhances the taco meat with aromatics.
- Tomato (diced): ½ cup – Adds juicy, fresh topping layer.
- Shredded cheese (cheddar or blend): 1 cup – Melts into gooey perfection over the meat.
- Optional toppings: Sliced jalapeños, black olives, fresh cilantro, sour cream, avocado, salsa – Customize to your taste.
Instructions
- Preheat & Prep: Preheat oven to 425°F (220°C). Grease your skillet lightly.
- Make the cornbread batter: Mix dry ingredients (cornmeal, flour, baking powder, sugar, salt) in one bowl. Mix wet ingredients (milk, egg, melted butter) in another. Combine just until smooth.
- Partially bake the crust: Pour batter into the skillet. Bake for 5 minutes to lightly set the base.
- Cook the taco meat: In a separate pan, cook onions until soft. Add garlic and meat. Brown fully, then stir in taco seasoning with a splash of water. Simmer briefly.
- Assemble the pizza: Spread taco meat over the cornbread crust. Add tomatoes and sprinkle with shredded cheese.
- Bake to finish: Return skillet to oven and bake for 10–12 minutes until cheese is melted and crust is golden.
- Finishing touches: Let rest for 3–5 minutes. Add optional toppings.
- Serve & Enjoy: Slice and serve straight from the skillet. Each bite is taco-meets-cornbread perfection.
Notes
- Pre-baking the crust helps avoid soggy bottoms.
- Drain excess grease or liquid from taco meat to keep crust crisp.
- Let cool briefly before slicing to help the cheese and cornbread set.