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Cattle Corner: Southwest beef & chile pizza
This recipe from 2002 Ground Beef Winners and National Beef Cook Off makes 4 servings, but could be cut small for appetizers.
1 pound ground beef
1⁄4 teaspoon salt
1 package (16 ounces) thick prebaked pizza crust (12 inch diameter)
1 cup prepared thick and chunky salsa
2 cups shredded Mexican cheese blend or Monterey Jack cheese
1 can (4 ounces) diced green chilies, drained well
2 small plum tomatoes, seeded, coarsely chopped
1⁄3 cup thinly slivered red onion
2 tablespoons chopped fresh cilantro
1. Heat oven to 450'F.
2. 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.
3. Place pizza crust on ungreased pizza pan or large baking sheet. Spreadsalsa evenly on crust; sprinkle with 1⁄2 of cheese. Top evenly withbeef, chilies, tomatoes, and onion. Sprinkle with remaining cheese.
4. Bake in 450'F oven 11 to 13 minutes or until topping is hot and cheeseis bubbly. Sprinkle with cilantro.
Cut into 8 wedges. Serve immediately.