Southwest Beef and Chile Pizza
1 pound lean ground beef
1/4 teaspoon salt
1 thick prebaked Italian bread shell (12-inch diameter; 16 ounces
1-1/4 cups prepared mild 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, drained well
2 medium plum tomatoes, seeded, coarsely chopped
1/3 cup thin red onion slivers
2 tablespoons chopped fresh cilantro
Heat oven to 450° F. In large nonstick skillet, brown ground beef over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Season with salt; remove from skillet with slotted spoon.
Place bread shell on ungreased pizza pan or large baking sheet. Spread salsa over shell; sprinkle with 1/2 of cheese. Top evenly with beef, chilies, tomatoes, red onion and remaining cheese.
Bake in 450° F. over for 11 to 13 minutes or until topping is hot and cheese is melted.
Sprinkle with cilantro; cut into 8 wedges. Serve immediately.
Makes 4 servings (serving size: 2 wedges).
Tip: One cup seeded and coarsely chopped regular tomatoes may be substituted for plum tomatoes.
For spicier flavor, shredded Monterey Jack pepper cheese may be substituted.