Southwest Beef and Chilli Pizza
Easy and tasty fixens for a busy day lunch or supper.


1 lb. ground beef
1/4 tsp salt
1 thick prebaked Italian bread (pizza) shell (12 inch diameter)
1 1/4 cups of mild thick and chunky salsa
1 1/2 cups of shredded Mexican cheese blend or Monteray Jack cheese
(about 6 oz.) divided
1 (4 oz.) can of diced green chilles, well drained
2 plum tomatoes, seeded and coarsely chopped
1/2 cup thinly sliced red onion
2 T. chopped fresh cilantro (optional)


Cook ground beef in non stick skillet over medium heat 8 to 10 minutes,
or until meat is no longer pink, stirring to break apart into 3/4 inch crumbles.
Season with salt. Remove from skillet with slotted spoon.
Place bread shell on ungreased pizza or large baking sheet. Spread salsa over shell.
Sprinkle half of the cheese over salsa. Top evenly with beef, green chilles, tomatoes, red onion and remaining cheese.
Bake in a preheated 450 degree oven 11 to 13 minute, or until topping is hot and cheese is melted.
Sprinkle with cilantro, if desired. Cut into wedges and serve at once.