| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

1997 National Beef Cook-off winner!

Southwest Beef & Chili Pizza

1 pound lean ground beef
1/4 teaspoon 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 tablespoons chopped fresh cilantro

1. 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.
2. 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.
3. Bake 11 to 13 minutes or until toppings are hot and cheese is melted. Sprinkle with cilantro; cut into 8 wedges. Serve immediately.

Serves 3 to 4.

Recipe and photograph provided courtesy of Texas Beef Council and Beef It's Whats For Dinner.