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Makes a double batch of chili and use leftovers to top pizza for a quick and easy meal. Photo credit: Ali Ebright from Gimme Some Oven.
1 pound lean ground beef
1 package McCormick® Chili Seasoning Mix, Original
1 can (14 1/2 ounces) diced tomatoes, undrained, or 2 cans (8 ounces each) tomato sauce
1 can (15 to 16 ounces) kidney or pinto beans, undrained
1 prepared pizza crust (12-inch)
2 cups shredded Cheddar cheese
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.
Place pizza crust on baking sheet. Spoon chili evenly onto crust. Sprinkle evenly with cheese.
Bake 12 to 15 minutes or until cheese is melted.
Use McCormick® Mild or Hot Chili Seasoning Mix depending on your desired level of heat. To reduce sodium, try with McCormick® 30% Less Sodium Chili Seasoning Mix or 30% Less Sodium Mild Chili Seasoning Mix.
(Amount per serving)