Mexican Corn Bread Pizza

• 1 (8 1/2 ounce) package corn muffin mix
• 13 cup skim milk
• 1 egg, lightly beaten
• 1 cup frozen corn, thawed
• 34 lb lean ground turkey
• 1 small onion, chopped
• 1 small sweet red pepper, chopped
• 2 jalapeno peppers, seeded and chopped
• 3 tablespoons taco seasoning
• 12 cup water
• 34 cup reduced-fat Mexican cheese blend
• 1 small tomatoes, chopped
• 14 cup sliced ripe olives
• 2 green onions, chopped

1. In a small bowl, combine the corn bread mix, milk and egg.
2. Stir in corn just until blended.
3. Spread evenly into a 10-in.
4. ovenproof skillet coated with cooking spray.
5. Bake at 400 for 14-18 minutes or until a toothpick inserted near the center comes out clean.
6. Meanwhile, in a large nonstick skillet, cook the turkey, onion, red pepper and jalapenos over medium heat until meat is no longer pink; drain.
7. Stir in taco seasoning and water; bring to a boil.
8. Reduce heat; simmer, uncovered, for 5 minutes.
9. Spoon turkey mixture over corn bread; sprinkle with cheese.
10. Bake for 5-10 minutes or until cheese is melted.
11. Sprinkle with tomato, olives and green onions.
12. Cut into six wedges; top each with sour cream if desired.

milk, egg, frozen corn, lean ground turkey, onion, sweet red pepper, peppers, taco seasoning, water, cheese blend, tomatoes, olives, green onions

Taken from www.food.com/recipe/mexican-corn-bread-pizza-437075 (may not work)