Southwestern Beef and Chilies Pizza

Southwestern Beef and Chilies Pizza

Total preparation and cooking time: 35 minutes

1 pound ground beef
1/4 teaspoon salt
1 package (16 ounces) thick prebaked pizza crust (12-inch diameter)
1-1/4 cups prepared thick-and-chunky salsa
1-1/2 cups shredded Mexican cheese blend or Monterey Jack cheese
1 can (4 ounces) diced green chilies, drained well
2 medium plum tomatoes, seeded, coarsely chopped
1/3 cup thinly slivered red onion
2 tablespoons chopped fresh cilantro

Heat oven to 450°F. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Remove from skillet with slotted spoon; season with salt.

Place pizza crust on ungreased pizza pan or large baking sheet. Spread salsa evenly on crust; sprinkle with 1/2 of cheese. Top evenly with beef, chilies, tomatoes, onion and remaining cheese.

Bake in 450°F oven 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.

Cook's Tip: One cup seeded and coarsely chopped regular tomatoes may be substituted for plum tomatoes. For spicier flavor, shredded jalapeño pepper cheese may be substituted for Mexican cheese blend.

Nutrition information per serving: 718 calories; 41 g protein; 60 g carbohydrate; 33 g fat; 1499 mg sodium; 82 mg cholesterol; 8.6 mg niacin; 0.3 mg vitamin B6; 1.9 mcg vitamin B12; 5.7 mg iron; 4.5 mg zinc.

© National Cattlemen's Beef Association,
Cattlemen's Beef Board, and American National CattleWomen, Inc.

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