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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 cheese
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 cheese.
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).
NOTE:
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
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
