- 1 pound ground beef
- 1/4 teaspoon salt
- 1 (12 inch) diameter thick 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 450 degrees F. 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 450 degrees F oven for 11 to 13 minutes or until topping is hot and cheese is melted. Sprinkle with cilantro; cut into 8 wedges. Serve immediately.