| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
Tex-Mex |
Meats, Beef, Vegetables, Main dish, Tex-mex |
8 |
Servings |
INGREDIENTS
|
|
WALDINE VAN GEFFEN |
|
|
VGHC42A—– |
| 1 |
ts |
Vegetable oil |
| 1/2 |
c |
Onions — chopped |
| 1 |
ts |
Garlic — minced |
| 1/2 |
lb |
Lean ground beef |
| 2 |
ts |
Chili power |
| 1 1/2 |
ts |
Cumin |
| 1/2 |
ts |
Salt |
| 15 1/4 |
oz |
Cn kidney beans;rinse — |
|
|
Drain |
| 14 1/2 |
oz |
Can Mexican-style stewed — |
|
|
Tomatoes; drain |
| 1 |
|
12" pizza crust |
| 1 |
c |
Monterey Jack — shredded |
| 1/3 |
c |
Sour cream |
| 1/3 |
c |
Green onions — sliced |
INSTRUCTIONS
Preheat oven to 450~. Heat oil and cook onion and garlic until tender, 3
minutes. Add beef, chili powder, cumin and salt; cook, stirring, until meat
is no longer pink, 3 minutes. Stir in beans and tomatoes. Spoon chili on
crust. Top with cheese. Bake 10 minutes. Top hot pizza with sour cream and
green onions. Per Slice: 360 Cal, 17 gr Fat. VARIATION-Three-Alarm
Chili-Prepare and bake pizza as directed, but add 1/4 ts ground red pepper
to spices and substitute 1 c shredded Pepper-Jack cheese for Monterey Jack.
Top hot pizza with 2 sliced pickled jalapeno peppers. Same Cal and Fat.
Source: LHJ Magazine
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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