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Beef Taco Pizzas

Beef Taco Pizzas

with Poblano and Jalapeño Peppers plus Two Kinds of Cheese

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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.

Tags:Egg freeNut freeSpicy
Allergens:WheatMilk
Preparation Time
25 minutes
Cooking difficulty
Level 1
Ingredients 
serving 4 people
Ingredients
serving 4 people

2 unit

Roma Tomato

½ ounce

Cilantro

1 unit

Jalapeño

2 unit

Poblano Pepper

20 ounce

Ground Beef

2 tablespoon

Southwest Spice Blend

4 unit

Flatbreads

(ContainsWheat)

1 cup

Mexican Cheese Blend

(ContainsMilk)

½ cup

Monterey Jack Cheese

(ContainsMilk)

8 tablespoon

Sour Cream

(ContainsMilk)

2 teaspoon

Hot Sauce

Not included in your delivery

4 teaspoon

Vegetable Oil

2 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Values/ 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.
InstructionsPDF
Instructions
1

Wash and dry all produce. Adjust rack to middle position and place an aluminum foil–lined baking sheet in oven. (TIP: If all 4 flatbreads won’t fit on your sheet, line and place another sheet in oven.) Preheat oven to 450 degrees. Finely dice tomatoes. Finely chop cilantro. Slice jalapeño into thin rounds, removing ribs and seeds for less heat.

2

Core and seed poblanos, then cut into ¼-inch squares. Heat a large drizzle of oil in a medium pan over high heat. Once hot, add poblanos 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 large drizzle of oil.

3

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 poblanos, tomatoes, and 4 tsp Southwest spice (save the rest for the crema) and toss until well-combined. Season with salt and pepper. Remove pan from heat.

4

While beef cooks, remove baking sheet(s) from oven and place flatbreads on sheet(s). 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.

5

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

6

In a small bowl, stir together sour cream, remaining Southwest spice, and 3 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.

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