Eat-Twice Chili Pizza Recipe

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Eat-Twice Chili Pizza Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 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.
Originally published as Eat-Twice Chili Pizza in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p176

Nutritional Facts

1 slice: 326 calories, 14g fat (7g saturated fat), 41mg cholesterol, 594mg sodium, 30g carbohydrate (2g sugars, 2g fiber), 19g protein.

  • 1 pound lean ground beef (90% lean)
  • 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
  1. 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.
  2. 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.)
  3. 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.
Originally published as Eat-Twice Chili Pizza in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p176

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