Spicy Nacho Beef Pizza

For those who like the heat, this spicy pizza combines your favorite nacho flavors on crispy dough.

  • 35
  • 4
  • 590
  • 35 g


  • 1 pound Ground Beef (75% to 80% lean)
  • 1/4 teaspoon salt
  • 1 to 2 tablespoons finely chopped pickled jalapeño pepper slices
  • 3/4 cup prepared thick-and-chunky salsa
  • 1 package (14 to 16 ounces) thick or thin prebaked pizza crust
  • 3/4 cup prepared nacho cheese and salsa dip
  • 1/3 cup pickled jalapeño pepper slices


  1. Preheat oven to 450°F. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings. Season with salt. Stir in finely chopped jalapeños and salsa.

    Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of Ground Beef doneness.
  2. Place pizza crust on pizza pan or large baking sheet. Spread dip evenly on crust, leaving 1-inch border around edge. Top evenly with beef mixture and jalapeño slices.

  3. Bake in 450°F oven 12 to 15 minutes or until edge of crust is deep golden brown. Cut into 8 wedges.


0 % *


0 % DV **


0 % DV

5.3 mg IRON

0 % DV

5.4 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 589 Calories; 216 Calories from fat; 24g Total Fat (9 g Saturated Fat; 7 g Monounsaturated Fat;) 83 mg Cholesterol; 173 mg Sodium; 6 g Total Carbohydrate; 4.6 g Dietary Fiber; 35 g Protein; 5.3 mg Iron; 5 mg NE Niacin; 0.4 mg Vitamin B6; 2.4 mcg Vitamin B12; 5.4 mg Zinc; 18.5 mcg Selenium.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.

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