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Eat-Twice Chili Pizza

 Eat-Twice Chili Pizza
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
8 ServingsPrep: 25 min. Bake: 15 min.


  • 1 pound ground beef
    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


  • 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

2 of 2

Eat-Twice Chili Pizza (continued)

Directions (continued)

  • 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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.