Southwest Beef and Chile Pizza

By Matt Fisher
Servings: Serves 4.

Ingredients

• 1 lb ground beef
• 1 (4oz.) can diced green chiles, drained well
• 1/4 teaspoon salt
• 1 1/2 cups (6 oz.) shredded Mexican cheese blend or Monterey Jack
• 1 thick prebaked Italian bread shell (23 in. diameter; 16 oz.) (also Baboli), or other bread base
• 1/3 cup thin red onion slivers
• 1 1/4 cups prepared mild chunky-style salsa
• 2 medium roma tomatoes, seeded, coarsely chopped
• chopped cilantro

Preparation

Preheat oven to 450 degrees.

In large skillet brown ground beef over medium heat 8 to 10 min or until beef is no longer pink, breaking up into crumbles (about 3/4 in. in size). Season with salt and remove from skillet with slotted spoon (i.e., remove grease from ground beef).

Place bread shell on pizza pan or large baking sheet. Spread salsa over shell and sprinkle with 1/2 of the cheese. Top evenly with beef, chiles, tomatoes, red onion and remaining cheese.

Bake in a 450 degree oven for 11 to 13 minutes or until topping is hot and cheese is melted. Sprinkle with chopped cilantro.