Prep time 15 min.

Cook time 25 min.


1 Tbsp. vegetable oil

1 box (8.5 oz.) corn muffin mix 

1 can (15.25 oz.) Del Monte® Whole Kernel Corn, well drained, divided

1 can (4 oz.) mild diced green chilies, rinsed and well drained

¼ tsp. dried oregano

1/4 cup mild taco sauce or 1/2 cup pizza sauce 

1 can (14.5 oz.) Del Monte® Diced Tomatoes, well drained

1 1/2 cups shredded Mexican cheese blend 

¼ cup sliced green onions, divided

1 can (2.25 oz.) sliced olives, well drained, optional


  1. Preheat oven to 400°F. Heat oil in a 10-inch cast iron skillet for 5 minutes.

  2. Meanwhile, prepare corn muffin batter according to directions; stir in 3/4 cup corn and green chilies. Spread batter evenly in hot skillet. Bake 12 to 15 minutes or until light golden brown.

  3. Carefully remove hot skillet from oven. Spread crust with taco sauce; sprinkle with oregano, tomatoes and remaining corn. Sprinkle with cheese, 2 Tbsp. green onions and olives, if desired.

  4. Return to oven and bake an additional 12 to 15 minutes or until cheese is melted and starting to brown. Remove from oven and sprinkle with remaining 2 Tbsp. green onions. Let stand 5 minutes before cutting into wedges.


VARIATIONS: Prepare recipe as directed, except:

  • For Spicy Mexican Pizza, add sliced fresh jalapeños with green onions and
    olives in Step 3.
  • For Sausage Mexican Pizza, add 3/4 lb. cooked, crumbled chorizo sausage
    or lean ground beef in Step 3 after spreading crust with taco sauce.

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