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1 pound lean ground beef
1/4 teaspoon salt
1 12 inch prebaked Italian bread shell
1 1/4 cups prepared mild thick and chunky salsa
1 1/2 cups shredded Mexican cheese blend or Monterey Jack cheese
1 4 ounce can diced green chilies, drained well
2 medium plum tomatoes, seeded, coarsely chopped
1/3 cup thin red onion slivers
2 tablespoons chopped fresh cilantro
Heat oven to 450F.
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 450F over for 11 to 13 minutes or until topping is hot and cheese is melted. Sprinkle with cilantro; cut into 8 wedges. Serve immediately.
1/4 teaspoon salt
1 12 inch prebaked Italian bread shell
1 1/4 cups prepared mild thick and chunky salsa
1 1/2 cups shredded Mexican cheese blend or Monterey Jack cheese
1 4 ounce can diced green chilies, drained well
2 medium plum tomatoes, seeded, coarsely chopped
1/3 cup thin red onion slivers
2 tablespoons chopped fresh cilantro
Heat oven to 450F.
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 450F over for 11 to 13 minutes or until topping is hot and cheese is melted. Sprinkle with cilantro; cut into 8 wedges. Serve immediately.
