southwest beef and chile pizza
Classic southwest flavors like salsa, green chilies and cilantro join cooked Ground Beef on top of a thick pizza crust. Serve when the cheese is hot and bubbly!
- 1 pound Ground Beef
- 1/4 teaspoon salt
- 1 package (16 oz) thick prebaked pizza crust (12-inch diameter)
- 1 cup Santa Fe Seasons Corn and Black Bean Salsa
- 2 cups shredded Mexican cheese blend or Monterey Jack cheese
- 4 ounces diced green chilies, well drained
- 2 small plum tomatoes, seeded, coarsely chopped
- 1/3 cup thinly slivered red onion
- 2 tablespoons chopped fresh cilantro
- Heat oven to 450°F.
- Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; season with salt.
Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground Beef should be cooked to an internal tempreature of 106°F. Color is not a reliable indicator of Ground Beef doneness.
- 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 and onion. Sprinkle with remaining cheese.
- Bake in 450°F oven 11 to 13 minutes or until topping is hot and cheese is bubbly. Sprinkle with cilantro; cut into 8 wedges. Serve immediately.
NOTE TO COOKS: Santa Fe Seasons Corn and Black Bean Salsa can be found online at www.applecanyongourmet.com .
SUGGESTIONS: For a Hawaiian flavored pizza try Santa Fe Seasons Flamin’ Pineapple Salsa also online.
Nutrition information per serving: 811 calories; 39 g fat (19 g saturated fat; 7 g monounsaturated fat); 126 mg cholesterol; 172 mg sodium; 67 g carbohydrate; 4 g fiber; 48 g protein; 5.2 mg niacin; 0.4 mg vitamin B6; 2.4 mcg vitamin B12; 5.8 mg iron; 18.6 mcg selenium; 5.5 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.