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Beef Taco Flatbreads

Beef Taco Flatbreads

with Poblano and Jalapeño Peppers plus Two Kinds of Cheese

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Beefy, cheesy, spicy, and creamy all add up to big-time taco flavor...but what if you’re craving something a bit more on the wild side? Taco flatbread mashup, anyone?? Swap typical tortillas for our extra-crispy flatbreads, pile on the beef, poblano, tomato, and double cheese, bake until crispy/melty/oozy, and enjoy the fruits of fusion.

Tags:SpicyFamily friendly
Allergens:WheatMilk

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

Total Time25 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Roma Tomato

1 unit

Poblano Pepper

¼ ounce

Cilantro

1 unit

Jalapeño

10 ounce

Ground Beef

1 tablespoon

Southwest Spice Blend

2 unit

Flatbreads

(ContainsWheat)

½ cup

Mexican Cheese Blend

(ContainsMilk)

¼ cup

Monterey Jack Cheese

(ContainsMilk)

4 tablespoon

Sour Cream

(ContainsMilk)

1 teaspoon

Hot Sauce

Not included in your delivery

2 teaspoon

Vegetable Oil

2 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3891 kJ
Calories930 kcal
Fat53 g
Saturated Fat22 g
Carbohydrate62 g
Sugar6 g
Dietary Fiber6 g
Protein44 g
Cholesterol155 mg
Sodium1010 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.
Utensils
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Sheet
Medium Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Place a foil-lined baking sheet on top rack (2 baking sheets, on top and middle racks, for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. Finely chop tomato. Core, deseed, and dice poblano into ¼-inch pieces. Finely chop cilantro. Slice jalapeño into thin rounds, removing ribs and seeds for less heat.

2

Heat a drizzle of oil in a large pan over high heat. Add poblano and cook, stirring, until lightly charred, 2-3 minutes. Season with salt and pepper. Remove from pan and set aside.

3

Heat a drizzle of oil in same pan over medium-high heat. Add beef; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes. Keeping beef in pan, drain any excess grease. Stir in poblano, tomato, and 2 tsp Southwest Spice (4 tsp for 4 servings; we’ll use the rest later). Cook until tomato begins to break down, 2-3 minutes. Season with salt and pepper.

4

Meanwhile, carefully place flatbreads on preheated sheet. Drizzle both sides of flatbreads with olive oil and season with salt and pepper. Toast in oven until golden brown and crisp, 5-7 minutes. TIP: Keep an eye out to avoid burning.

5

Remove toasted flatbreads from oven, then evenly top with beef mixture. Sprinkle with both cheeses. Return to oven and bake until cheese melts, about 2 minutes.

6

In a small bowl, combine sour cream and remaining Southwest Spice. Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency. Season with salt and pepper. Drizzle flatbreads with crema and hot sauce to taste. Sprinkle with cilantro and as much sliced jalapeño as you like. Cut into slices and serve.