Beef Taco Flatbreads
with Lime-Ranch Greens Salad
Get ready for a delicious spin on taco night! Classic Tex-Mex flavours, like lime, Monterey Jack cheese and green onions, top flatbreads in this fun dinner.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Soy)
1 cup
Monterey Jack Cheese, shredded
(Contains Milk)
1 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
113 g
Baby Tomatoes
56 g
Spring Mix
2 unit(s)
Green Onion
2 tbsp
Ranch Dressing
(Contains Egg, Milk May contain Sulphites, Wheat, Fish, Mustard, Sesame, Soy)
1 unit(s)
Lime
2 tbsp
Chipotle Sauce
(Contains Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Tomato Sauce Base
(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Thinly slice green onions.
- Heat a large non-stick pan over medium-high heat.
- When hot, add beef to the dry pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
- Carefully drain and discard excess fat, if desired.
- Add Enchilada Spice Blend, half the green onions and 2 tsp (4 tsp) water. Cook, stirring often, until fragrant, 1-2 min.
- Remove the pan from heat.
- Meanwhile, arrange flatbreads on a foil-lined baking sheet. (NOTE: For 4 ppl, use 2 foil-lined baking sheets.)
- Toast flatbreads in the middle of the oven until softened, 2-3 min. (NOTE: For 4 ppl, toast one sheet at a time.) (TIP: Keep an eye on flatbreads so they don't burn!)
- Meanwhile, stir tomato sauce base and Tex-Mex paste together in a small bowl. Set aside.
- Carefully flip flatbreads.
- Evenly spread tomato-Tex-Mex paste mixture across flatbreads.
- Top with beef mixture, then sprinkle with cheese.
- Broil in the middle of the oven until cheese melts, 3-4 min. (NOTE: For 4 ppl, broil one sheet at a time.) (TIP: Keep an eye on flatbreads so they don't burn!)
- Meanwhile, halve tomatoes.
- Zest, then juice half the lime (whole lime for 4 ppl).
- Cut any remaining lime into wedges.
- Meanwhile, add ranch dressing, lime zest and 2 tsp (4 tsp) lime juice to a large bowl. Season with salt and pepper, then stir to combine.
- Add spring mix and tomatoes to a large bowl, then toss to combine.
- Set aside.
- Stir together chipotle sauce and 1/2 tbsp (1 tbsp) water in another small bowl. Drizzle over flatbreads.
- Sprinkle remaining green onions over flatbreads.
- Cut beef taco flatbreads into pieces, then divide between plates.
- Serve salad on the side.
