1 pound ground beef
1/4 teaspoon salt
1 (12-inch) prebaked Italian bread shell
1 1/4 cups mild thick and chunky salsa
1 1/2 cups shredded pepper Jack cheese, divided
1 (4-ounce) can diced green chilies, drained
2 medium plum tomatoes, seeded and chopped
1/3 cup thinly sliced red onion
2 tablespoons chopped fresh cilantro


1. Preheat oven to 450 degrees F. In a large skillet, brown ground beef over medium heat about 8 to 10 minutes or until no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings. Season with salt.
2. Place bread shell on a baking sheet. Spread salsa over shell; sprinkle with half of cheese. Top with beef, chilies, tomatoes, red onion and remaining cheese.
3. Bake about 11 to 13 minutes or until cheese is melted and edges of bread shell are crisp. Sprinkle with cilantro; cut into 8 wedges.
If you don't have a large enough baking sheet, the pizza can be baked on heavy-duty aluminum foil or a pizza stone. You could also make the pizza on an outdoor grill.
Southwest Beef and Chile
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