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| | | |  | | | Cook’s Tip: One package (12 ounces) refrigerated fully-cooked original ground beef crumbles may be substituted for ground beef. Omit step 2 and increase baking time 1 to 2 minutes. Proceed as directed above.
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| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber. | |  |
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Southwest Beef & Chile Pizza
30 minutes
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Ingredients: |
| 1 |
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pound ground beef |
| 1/4 |
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teaspoon salt |
| 1 |
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package (16 ounces) thick prebaked pizza crust (12-inch diameter) |
| 1 |
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cup prepared thick-and-chunky salsa |
| 2 |
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cups shredded Mexican cheese blend or Monterey Jack cheese |
| 1 |
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can (4 ounces) diced green chilies, drained well |
| 2 |
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small plum tomatoes, seeded, coarsely chopped |
| 1/3 |
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cup thinly slivered red onion |
| 2 |
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tablespoons chopped fresh cilantro |
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Instructions: |
| 1. |
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Heat oven to 450°F. |
| 2. |
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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. |
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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. |
| 4. |
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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. |
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| Makes 4 servings. |
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| | | | | Nutrition information per serving: 811 calories; 39 g fat (19 g saturated fat; 7 g monounsaturated fat); 126 mg cholesterol; 1720 mg sodium; 67 g carbohydrate; 4.0 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 |
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