SOUTHWEST BEEF AND CHILE PIZZA

1 lb ground beef
1/4 tsp salt
1 pre-baked pizza shell*
1 1/4 cups thick and chunky salsa
1 1/2 cups shredded Mexican cheese blend (or 1 1/2 cups shredded Monterey jack cheese)
1 4 oz. can diced green chiles, drained well
2 medium plum tomatoes, seeded and chopped
1/3 cup thin red onion slivers
2 tbsp chopped cilantro (for serving)

Heat oven to 450 degrees F.

In large nonstick skillet, brown ground beef over medium heat 8-10 minutes or until beef is no longer pink, breaking up into crumbles. Season with salt; remove from skillet with slotted spoon.

Place pizza shell on ungreased pizza pan or large baking sheet. Spread salsa over shell; sprinkle with half of cheese. Top evenly with beef, chiles, tomatoes, red onion and remaining cheese.

Bake in 450 degrees F for 11-13 minutes or until topping is hot and cheese is melted.

Sprinkle with cilantro; cut into 8 wedges. Serve immediately.

*Italian bread (pizza) shell (12-inches in diameter; about 16 oz) such as Bobboli, etc. Or make your own.

Makes 4 servings
From: Mary Hawkes
Source: Second Prize Winner - National beef Cook-Off 1997