Tex-Mex Pizza

When the weather is cold, nothing will warm you up like the spice of chipotle. I made mine low fat by using 2% reduced fat cheese, fat free sour cream, & 97% lean ground beef.

This recipe is an adapataion of a Rachael Ray Meal.

1 ¼ cups all purpose flour
¾ cup corn meal
¼ cup sugar
2 tsp baking powder
½ tsp salt
¼ cup vegetable oil
1 egg
1 cup skim milk
1 cup frozen corn kernels Extra-virgin olive oil or, vegetable oil, for drizzling

Topping:
2 tablespoons extra-virgin or vegetable oil,
2 turns of the pan
1 pound ground beef
1 small onion, finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon chipotle powder
Salt
2 1/2 cups (10-ounce sack from dairy aisle) shredded Cheddar or jack cheese
½ can (7 ounces) enchilada sauce

Preheat oven to 400 degrees F.

Mix together first 9 ingredients. Spray a 12 inch skillet with non-stick cooking spray. Choose a pan with oven safe handle or, double-wrap handle with foil to protect it in the oven. Place pan in oven and bake 12 to 15 minutes in center of the oven until light golden in color.

Brown the meat over medium high heat in a second skillet in extra or vegetable oil, 2 turns of the pan. Add onions and spices and cook meat 5 minutes more.

Remove cornbread from oven and top with meat, cheese, and enchilada sauce. Add pan back to oven and cook 5 minutes more to melt cheese. Garnish with sour cream, hot sauce and/or cilantro, optional.