Cornbread Taco Pizza
This cornbread taco pizza combines a cornbread crust with traditional taco toppings for a fun new way to enjoy taco night!
How good does this cornbread taco pizza look?? This is such a fun and unique way to eat tacos, and it’s completely delicious and easy to make! The base of the pizza is cornbread, which goes perfectly with all of the yummy taco flavors. Just prepare according to package instructions (I used a box of Jiffy cornbread mix, but you can use your own cornbread recipe if you want) and form into a pizza shape on the pan. Bake the crust then top it with whatever taco toppings you want! It’s that easy. 🙂 We went simple and just did seasoned ground beef, cheese, lettuce, and tomato. This is the perfect meal to feed a crowd, and everyone loves it – kids included! I got this recipe from my sister-in-law who says she often makes it when she has big groups of people over to her house. It’s such a fun way to eat tacos, and seriously so good. I hope you try it and let me know what you think!
Cornbread Taco Pizza
Yield: Serves 4-6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
This cornbread taco pizza combines a cornbread crust with traditional taco toppings for a fun new way to enjoy taco night!
Ingredients:
- 1 pkg. (8.5 oz.) corn muffin mix (I used Jiffy, or feel free to use your own cornbread recipe)
- 1 lb. lean ground beef
- 1 pkg. taco seasoning mix
- 8 oz shredded cheddar cheese
- assorted taco toppings (lettuce, tomato, sour cream, etc)
Directions:
- Heat oven to 400 degrees.
- Prepare corn muffin batter as directed on package; spread onto bottom of 12-inch pizza pan sprayed with cooking spray, or spread into a 12-inch circle on a baking sheet lined with parchment paper. Bake 8 to 10 min. or until lightly browned.
- Meanwhile, cook meat with seasoning mix as directed on package. Sprinkle 1 cup cheese over crust; top with meat mixture and remaining cheese. Bake 4 to 5 min. or until cheese is melted.
- Top with assorted taco toppings, or serve as-is with the toppings on the side.
Welcome! I'm Megan and it's my hope that here you'll find food that has been made with love and recipes that are shared with joy. Thanks for stopping by! 
This one is already printed – and WILL be on my table some time in the next week. Thanks!
I am making this for dinner one night — looks so good! Thanks!
Wow! Looks delicious, easy, kid friendly what more could a momma want? Althought I need a few more ingredients this is one I am trying next week. An added plus is that Jiffy mixes are made in MI! Â Looks so good!Â
i am so intrigued by this! must make soon 🙂
I sure wish people would comment after making, instead of how good it looks or how much they want to try it. That’s just not helpful to those of us who would like to try a recipe and benefit from they it actually turned out.
I agree with you, Liz Christian. So here is a comment for you that you will like. My husband made this today and it was absolutely delicious. And it was so easy. We are part of a camping group of people who cook in Camp Dutch Ovens during the times we are camping together As a result. my husband and I are always trying recipes that are easy to cook over coals while camping. This one was no exception. We made the recipe exactly as written. He cooked the meat and taco seasoning in a 10 inch Camp DO and the cornbread “pizza” crust in a 12 inch CDO. We layered the cheese, then meat, then final cheese and voila. A delicious dinner. It would be so easy to do in the house. It is a sweet/savory taste with the sort of sweet cornbread and the seasoned taco meat. Enjoy, because we certainly did.
So yummy! Husband loves it and I will be making it again. Great with homemade pico de galloÂ
Things I wish I’d known: It’ll puff up in the middle, so you can make it thinner there; reeeally make sure you have 12 inches because the difference between a 12 inch pizza and a 10-11-close-enough pizza is a lot of space. We had a pretty much solid layer of meat. Whoops!
Made with ground turkey instead of beef, half a pound of mushrooms added in, 6oz frozen spinach, a little pineapple. Husband put some lettuce/tomato/taco sauce on his side too. Crust held up despite the extra weight.
I made it and it was alright, I won’t be making it with Jiffy again.  Jiffy is just too sweet and I don’t know about you but I am not a big fan of sweet tacos.  I even added a can of chilies to the batter.  However,  it looked delicious.  I wish I could find a way to post a picture and I would share how good it looked.Â
Add seasonings( chili powder, garlic powder, onion powder, cumin
And salt and pepper to the corn bread mixtureÂ
Go Italian with the seasonings if you like, but don’t neglect to season the dry mix, it makes all the difference with this versatile recipe!
It’s so good!!! Will definitely be adding this to my rotationÂ
Made with Mexican cornbread,, much better,, not sweet, taste more like a taco.