Cheesy Beef and Corn Flatbreads
with Lime Crema and Guacamole- Soy
- Milk
- Wheat
- Mustard
- Egg
- Soy
- May contain traces of allergens
- Peanuts
- Sesame
- Sulphites
- Tree nuts
- Wheat
- Milk
- Mustard
- Fish
- Crustaceans
- Egg
Who doesn't love a supremely loaded flatbread? This dish is a perfect collision of zippy lime, savoury seasoning and fresh flavours, all waiting to be devoured for tonight's dinner.
Ingredients
250 g
Ground Beef
2 unit
Flatbread
(Contains: Soy, Milk, Wheat May contain traces of: Soy)
1 unit
Tomato
7 g
Cilantro
3 tbsp
Guacamole
1 unit
Lime
1 unit
Sour Cream
(Contains: Milk)
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
113 g
Corn Kernels
1 tbsp
Mexican Seasoning
(May contain traces of: Soy, Peanuts, Sesame, Sulphites, Tree nuts, Wheat, Milk, Mustard)
2 tbsp
Chipotle Sauce
(Contains: Soy, Milk, Mustard, Egg May contain traces of: Soy, Sesame, Sulphites, Wheat, Fish)
4 tbsp
Tomato Sauce Base
(May contain traces of: Soy, Sesame, Sulphites, Wheat, Milk, Mustard, Fish, Crustaceans, Egg)
Not included in your delivery
½ tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Arrange flatbreads on a a parchment-lined baking sheet.
- Toast flatbreads in the middle of the oven until slightly crisp, 3-5 min.
- Remove flatbread from oven and flip so that that flatbreads are toasty side down.
- Zest then juice lime.
- Finely chop cilantro.
- Cut tomato into 1/4-inch pieces. Season with salt and pepper directly on cutting board.
- Add lime zest, sour cream and 1 tbsp (2 tbsp) water to a small bowl. Season with salt and pepper. Stir to combine.
- Combine chipotle sauce and half the tomato sauce base in a medium bowl. Season with salt and pepper. (Note: This is your flatbread sauce base.)
- Add guacamole, half the cilantro and 1/2 tsp (1 tsp) lime juice to a small bowl. Season with salt and pepper. Stir to mix.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook, breaking up beef into smaller pieces for 1 min.
- Add corn and Mexican Spice Blend. Cook, continuing to break up beef into smaller pieces, until no pink remains, 4-5 min.**
- Remove from heat. Add remaining tomato sauce blend and 1 tsp lime juice. Season with salt and pepper, to taste, then stir to combine.
- Spead flatbread sauce base over flatbread, leaving a 1/2-inch border.
- Spread beef-corn mixture over top in an even layer.
- Sprinkle cheese over top.
- Bake in the middle of oven until cheese is melted, 3-5 min.
- Sprinkle tomato over flatbreads.
- Cut flatbreads into wedges and divide between plates.
- Drizzle lime crema over top. Dollop guacamole over top.
- Sprinkle remaining cilantro over top.
If you've opted to get beef, cook it in the same way the recipe instructs you to cook the chorizo.
