Quick and Easy Main Dish Recipes
Southwest Beef and Chile Pizza Recipe
Southwest Beef and Chile Pizza
1 pound lean ground beef
1/4 teaspoon salt
1 thick prebaked Italian bread shell (12-inch diameter; 16 ounces)
1-1/4 cups prepared mild thick and chunky salsa
1-1/2 cups (6 ounces) shredded Mexican cheese blend or Monterey Jack
1 can (4 ounces) diced green chilies, drained well
2 medium plum tomatoes, seeded, coarsely chopped
1/3 cup thin red onion slivers
2 tablespoons chopped fresh cilantro
Heat oven to 450 degrees Fahrenheit. In large nonstick skillet,
brown ground beef over medium heat 8 to 10 minutes or until beef is
no longer pink, breaking up into 3/4-inch crumbles. Season with
salt; remove from skillet with slotted spoon.
Place bread shell on ungreased pizza pan or large
baking sheet. Spread salsa over shell; sprinkle with 1/2 of cheese.
Top evenly with beef, chilies, tomatoes, red onion and remaining
Bake in 450 degrees Fahrenheit over for 11 to 13
minutes or until topping is hot and cheese is melted. Sprinkle with
cilantro; cut into 8 wedges. Serve immediately.
Makes 4 servings (serving size: 2 wedges).
Tip: One cup seeded and coarsely chopped regular tomatoes may be
substituted for plum tomatoes. For spicier flavor, shredded Monterey
Jack pepper cheese may be substituted.