This recipe for southwest beef and chili pizza is from the 1998 National Beef Cook-Off.
1 pound ground beef
1/4 teaspoon salt
1 thick prebaked Italian bread shell (12 inch diameter, 16 oz)
1 1/4 cups prepared mild thick and chunky salsa
1 1/2 cups (6 oz) shredded Mexican cheese blend, or Monterey Jack cheese
1 can (4 oz) diced green chilies, drained well
1 cup seeded and coarsely chopped tomatoes
1/3 cup thin red onion slivers
2 tablespoons chopped fresh cilantro
Heat oven to 450 degrees. 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-degree oven 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. Total preparation and cooking time is 35 minutes.
The Link LonkAugust 05, 2020 at 03:07AM
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CattleWomen’s Corner: Southwest beef and chili recipe offered - Red Bluff Daily News
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