Southwest Beef & Chile Pizza
1997 National Beef Cook-off winner!
Prep: 15 minutes
Cook: 20 minutes
Servings: Serves 3-4
1 lb. lean ground beef
1/4 tsp. salt
1 package (16 ounces) prebaked thick pizza crust (12-inch)
1-1/4 cups prepared thick and chunky salsa
1-1/2 cups (6 ounces) shredded Mexican cheese blend or Monterey
Jack cheese
1 can (4 ounces) diced green chilies, well drained
2 medium plum tomatoes, seeded, coarsely chopped
1/3 cup thin red onion slivers
2 Tbsp. chopped fresh cilantro
Heat oven to 450°F. In large nonstick skillet, brown ground beef
over medium heat 6 minutes or until outside surface is no longer
pink, breaking up into small crumbles. Pour off drippings. Season
with salt.
Place pizza crust on ungreased large baking sheet. Spread salsa
over crust; sprinkle with half of cheese. Top with beef, chilies,
tomatoes, onion and remaining cheese.
Bake 11-13 minutes or until toppings are hot and cheese is
melted. Sprinkle with cilantro; cut into 8 wedges. Serve
immediately.