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American Recipes
Beef Taco Pizzas

Beef Taco Pizzas

with Poblano and Jalapeño Peppers plus Two Kinds of Cheese

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Rated 3.4 / 4out of 1492 ratings
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Struggling to fit both taco night and pizza night into your weekly dinnertime rotation? We’ve got a solution: put some tasty taco toppings on flatbread crusts and watch worlds collide. Peppers, beef, and tomato bring those Tex-Mex flavors, along with two kinds of cheeses and some sour cream for fun. But when everything’s popped in the oven and allowed to get crisp, melty, and hot, there’s no denying that this really is a masterpiece of pizza.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time25 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Roma Tomato

1 unit

Poblano Pepper

¼ ounce


1 unit


10 ounce

Ground Beef

1 tablespoon

Southwest Spice Blend

2 unit



½ cup

Mexican Cheese Blend


¼ cup

Monterey Jack Cheese


4 tablespoon

Sour Cream


1 teaspoon

Hot Sauce

Not included in your delivery

2 teaspoon

Vegetable Oil

1 teaspoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3766 kJ
Calories900 kcal
Fat50 g
Saturated Fat20 g
Carbohydrate66 g
Sugar5 g
Dietary Fiber5 g
Protein47 g
Cholesterol155 mg
Sodium1000 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Sheet
Medium Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat and Prep
Preheat and Prep

Wash and dry all produce. Adjust oven rack to middle position and place an aluminum foil–lined baking sheet inside. Preheat oven to 450 degrees. Finely chop tomato. Core and seed poblano, then cut into ¼-inch squares. Finely chop cilantro. Slice jalapeño into thin rounds (remove ribs and seeds for less heat).

Char Poblano
Char Poblano

Heat a drizzle of oil in a medium pan over high heat. Once hot, add poblano and cook, tossing, until lightly charred, 3-4 minutes. Season with salt and pepper. Remove from pan and set aside. Reduce heat under pan to medium high and add another drizzle of oil.

Cook Beef
Cook Beef

Add beef to same pan and season with plenty of salt and pepper. Cook until browned, 4-5 minutes, while breaking up meat into pieces. Add poblano, tomato, and 2 tsp Southwest spice (save the rest for the crema) and toss until well-combined. Season with salt and pepper. Remove pan from heat.

Toast Flatbreads
Toast Flatbreads

While beef cooks, remove baking sheet from oven and place flatbreads on it. Drizzle flatbreads with olive oil and season with salt and pepper. Toast in oven until golden brown and slightly crisp, 2-4 minutes. TIP: Keep an eye out for any burning.

Add Pizza Toppings
Add Pizza Toppings

Remove sheet with flatbreads from oven, then sprinkle each flatbread evenly with a layer of beef mixture. Scatter both cheeses over each. Using oven mitts, adjust oven rack to upper position. Return same sheet to oven and bake until cheeses melt, about 2 minutes.

Make Crema and Finish
Make Crema and Finish

In a small bowl, stir together sour cream, remaining Southwest spice, and 1½ TBSP water. Season with salt and pepper. Drizzle mixture over pizzas. Drizzle over hot sauce, to taste. Sprinkle with cilantro and as much jalapeño as you like. Cut into slices and serve.