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Eat-Twice Chili Pizza Recipe

This homemade pie's mild kick and hearty toppings of ground beef, cheese, lettuce and sour cream make it a winner with everyone. —Zhee Zhee Aguirre, San Diego, California

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Eat-Twice Chili Pizza Recipe

Prep: 25 min. Bake: 15 min.

Yield: 8 Servings

25 15 40

Ingredients

1 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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1 small onion, chopped
1 small green pepper, chopped
1 garlic clove, minced
1 can (16 ounces) mild chili beans, undrained
1 tablespoon A.1. steak sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon hot pepper sauce
1 prebaked 12-inch pizza crust
1/2 cup marinara or spaghetti sauce
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
4 green onions, chopped
Sour cream and shredded lettuce, optional

Directions

In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the beans, steak sauce, cumin, chili powder and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Place crust on an ungreased baking sheet; spread with marinara sauce. Top with half of the chili; sprinkle with cheeses and onions. (Save remaining chili for another use.)
Bake at 400° for 15-20 minutes or until cheese is melted. Serve with sour cream and lettuce if desired. Yield: 1 pizza (8 slices) plus 2 cups leftover chili.

Nutritional Facts 1 slice (calculated without optional ingredients) equals 326 calories, 14 g fat (7 g saturated fat), 41 mg cholesterol, 594 mg sodium, 30 g carbohydrate, 2 g fiber, 19 g protein.

Originally published as Eat-Twice Chili Pizza in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p176

Cutting Green Onions

I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia