Southwest Beef & Chile Pizza

Classic southwest flavors like salsa, green chiles and cilantro join cooked Ground Beef on top of a thick pizza crust. Serve when the cheese is hot and bubbly!

  • 30
    min
  • 4
    SERVINGS
  • 680
    Cal
  • 48 g
    Protein

Ingredients:

  • 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, divided
  • 1 can (4 ounces) diced green chiles, drained well
  • 2 small Roma tomatoes, seeded, coarsely chopped
  • 1/3 cup thinly sliced red onion
  • 2 tablespoons chopped fresh cilantro leaves

Cooking:

  1. Heat oven to 450°F.

  2. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; season with salt.

    Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
  3. 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, chiles, tomatoes and onion. Sprinkle with remaining cheese.

  4. 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.

678 CALORIES

0 % *

15g SAT FAT

0 % DV **

48g PROTEIN

0 % DV

5.9 mg IRON

0 % DV

8.2 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 678 Calories; 28.4 Calories from fat; 28.4g Total Fat (15 g Saturated Fat; 0.2 g Trans Fat; 0.8 g Polyunsaturated Fat; 7.7 g Monounsaturated Fat;) 137 mg Cholesterol; 1358 mg Sodium; 56 g Total Carbohydrate; 3 g Dietary Fiber; 48 g Protein; 5.9 mg Iron; 512.4 mg Potassium; 6.5 mg Niacin; 0.5 mg Vitamin B6; 3.5 mcg Vitamin B12; 8.2 mg Zinc; 29.3 mcg Selenium; 105.6 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, and Potassium.

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