Make a double batch of chili and use leftovers to top pizza for a quick and easy meal. Or make the chili just for this... it's worth it.
5m
PREP TIME
25m
COOK TIME
372
CALORIES
6
INGREDIENTS
Servings: 8
Ingredients
-
1
pound
lean ground beef
![substitution]( "substitution")
Substitutions available
/ ground turkey
- 1 package McCormick® Chili Seasoning Mix
-
1
can
(14 1/2 ounces)
diced tomatoes, undrained
![substitution]( "substitution")
Substitutions available
/ 2 cans (8 ounces each) tomato sauce
-
1
can
(15 to 16 ounces)
kidney beans, undrained
![substitution]( "substitution")
Substitutions available
/ pinto beans, undrained
- 1 (12-inch) prepared pizza crust
-
2
cups
shredded mozzarella cheese
![substitution]( "substitution")
Substitutions available
/ shredded Mexican blend cheese
KEY PRODUCTS
INSTRUCTIONS
- 1 Preheat oven to 425°F. Brown meat in large skillet on medium-high heat. Drain fat. Stir in Seasoning Mix, tomatoes and beans. Bring to boil. Reduce heat to low; simmer 10 minutes, stirring occasionally.
- 2 Place pizza crust on baking sheet. Spoon chili evenly onto crust. Sprinkle evenly with cheese.
- 3 Bake 12 to 15 minutes or until cheese is melted.
- 4 For a spooky Halloween twist, top pizza with shredded Cheddar cheese in place of the mozzarella. Bake 10 minutes. Meanwhile, use a ghost-shaped cookie cutter to cut 6 slices of mozzarella cheese into ghosts. Remove pizza from oven and arrange ghosts on top of Cheddar cheese. Bake 3 to 5 minutes longer, or until crust is lightly browned and cheese is melty. Use crushed red pepper flakes or pieces of chopped black olive to resemble eyes on each mozzarella ghost.
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