Lincoln IGA Recipes
https://lincoln.iga.com/Recipes/Detail/188/
Southwest Chile Pizza
Yield: 4 servings (2 slices each)
Preparation Time: plus cooking time: 35 minutes
Ingredients
| 1 | pound | ground turkey or ground beef | |
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| 1/8 | teaspoon | salt | |
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| 1 | thick prebaked Italian pizza bread shell (12- inch diameter; 16 ounces) | ||
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| 1 1/2 | cups | thick and chunky salsa | |
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| 1 1/2 | cups | (6 ounces) shredded Monterey Jack cheese or shredded taco cheese (divided) | |
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| 1 | can | (4 ounces) diced green chilies, drained well | |
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| 2 | medium plum tomatoes, seeded, coarsely chopped | ||
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| 1/3 | cup | thin red onion slivers | |
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| 2 | Tablespoons | chopped fresh cilantro | |
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Directions:
Preheat oven to 450 degrees F
In a large nonstick skillet, brown ground beef over medium heat about 8 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 pizza bread shell on ungreased pizza pan or large baking sheet. Spread salsa over shell; sprinkle with 1/2 of cheese.
Top evenly with cooked beef, chilies, tomatoes, red onion and remaining cheese.
Bake for 11 to 13 minutes or until topping is hot and cheese is melted. Sprinkle with cilantro; cut into 8 wedges. Serve immediately.
Please note that some ingredients and brands may not be available in every store.
Lincoln IGA Recipes
https://lincoln.iga.com/Recipes/Detail/188/
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