1 tbsp (15 mL) canola oil
1 lb (500 g) extra-lean ground beef
1 large garlic clove, minced
2 tsp (10 mL) chili powder
1 tsp (5 mL) ground cumin
2 cups (500 mL) thick chunky-tomato salsa
1 small green pepper
1 small red pepper
Kraft Tex Mex cheese mix
2 plum tomatoes, seeded and diced
1 cup (250 mL) thinly sliced red onions
1 medium bag tortilla chips
To make sauce, heat oil in a large frying pan over medium-high heat. Crumble in beef and sauté, stirring often for 5 to 8 minutes or until browned. Drain off any accumulated fat. Add garlic, chili powder and cumin and sauté 1 minute. Stir in salsa then reduce heat to low. Cover and simmer for 20 minutes.
Seed and thinly slice green pepper. Arrange oven racks with 1 on lowest level and 1 just above oven centre.
Preheat oven to 500F
Spread dough with beef sauce. Scatter top with cheese; top with tomatoes, onions and green pepper.
Place pizza on lowest rack. Bake 5 to 10 minutes. Use a spatula to turn up 1 corner of the dough to check for browning. When nicely browned, move pizza to top rack for 5 to 8 minutes or until top is golden.
Remove pizza from the oven and top with nacho chips.