Spicy Nacho Beef Pizza

Name: Spicy Nacho Beef Pizza
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: Ground Beef; salt; pickled jalapeno pepper slices; salsa; prebaked pizza crust; salsa con queso; pickled jalapeno pepper slices

For those who like the heat, this spicy pizza combines your favorite nacho flavors on crispy dough.

Cook Time: 35 Minutes

Servings: 4

Ingredients: 7

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Ingredients

1 pound Ground Beef (75% to 80% lean)
1/4 teaspoon salt
1 to 2 tablespoons finely chopped pickled jalapeño pepper slices
3/4 cup prepared thick-and-chunky salsa
1 package (14 to 16 ounces) thick or thin prebaked pizza crust
3/4 cup prepared nacho cheese and salsa dip
1/3 cup pickled jalapeño pepper slices

Preparation

Step 1

Preheat oven to 450°F. 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. Pour off drippings. Season with salt. Stir in finely chopped jalapeños and salsa.

Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of Ground Beef doneness.
Step 2

Place pizza crust on pizza pan or large baking sheet. Spread dip evenly on crust, leaving 1-inch border around edge. Top evenly with beef mixture and jalapeño slices.
Step 3

Bake in 450°F oven 12 to 15 minutes or until edge of crust is deep golden brown. Cut into 8 wedges.

Nutrition Information

589 Calories

0 %*

9g SAT FAT

0 %DV**

35g PROTEIN

0 %DV

5.3 mg IRON

0 %DV

5.4 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: 589 Calories; 216 Calories from fat; 24g Total Fat (9 g Saturated Fat; 7 g Monounsaturated Fat;) 83 mg Cholesterol; 173 mg Sodium; 6 g Total Carbohydrate; 4.6 g Dietary Fiber; 35 g Protein; 5.3 mg Iron; 5 mg NE Niacin; 0.4 mg Vitamin B₆; 2.4 mcg Vitamin B₁₂; 5.4 mg Zinc; 18.5 mcg Selenium.

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

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.