Tempt My Tummy Tuesday - Salsa Pizza with Cheese Crust

On the hunt to use ground beef in ways that are fun and everyone will like I came upon this one. Yes it's another Bisquick recipe ... LOL. I of course made a little changes then got busy talking put too much Bisquick in so had to add more liquid and then well let's just say ti was fluffier then it should have been ... LOL. Yup next time I'll pay attention, but over all it was still a good one that I'll keep!

What I used (well I forgot to put a few things there)

Add Salsa to the beef
I added a little minced onions
In bowl add Bisquick

Add Cheese

Add liquid (way too much ... add more Bisquick)

Roll it out

Yes using my new Pampered Chef Tool

Put the Beef mixture in the middle

Add the cheese, I used Shreded

Next time I'll use the sauce like they called for.

Fold over the edges

Out of the oven

This is no ordinary pizza! Spicy salsa-seasoned beef tops a cheese crust for a pizza that's out of this world.

1 pound lean ground beef

1 1/4 cups Old El Paso Thick 'n Chunky salsa

2 cups Original Bisquick mix

1/4 cup mild salsa-flavor or jalapeno-flavor process cheese spread

1/4 cup hot water

4 medium green onions, sliced

(1/2 cup) 1 cup (4 ounces) shredded Colby-Monterey jack cheese

Heat oven to 375 degrees F. Grease large cookie sheet. Cook beef in 10-inch skillet over medium heat, stirring occasionally, until brown; drain. Stir in salsa; remove from heat.Stir Bisquick, cheese spread and hot water until soft dough forms. Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball; knead 5 times. Roll into 14-inch circle; place on cookie sheet. Spread beef mixture over crust to within 2 inches of edge. Sprinkle with onions. Fold edge over beef mixture. Sprinkle with cheese.

Bake 25 to 28 minutes or until crust is golden brown and cheese is melted.