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Cheesy Beef Taco Flatbreads

Cheesy Beef Taco Flatbreads

with Chipotle Drizzle and Lime-Ranch-Dressed Salad
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Calories
: 
800 kcal
Protein
: 
45g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Soy
  • Wheat
  • Sulphites
  • Egg
  • Mustard
  • May contain traces of allergens
  • Gluten
  • Mustard
  • Peanuts
  • Sesame
  • Soy
  • Tree nuts
  • Wheat
  • Milk
  • Fish
  • Sulphites
  • Egg
  • Crustaceans
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

250 g

Ground Beef

2 unit(s)

Flatbread

(Contains: Milk, Soy, Wheat May be present: Gluten)

8 g

Enchilada Spice Blend

(Contains: Sulphites May be present: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

56 g

Spring Mix

1 unit(s)

Green Onion

2 tbsp

Ranch Dressing

(Contains: Egg, Milk May be present: Tree nuts, Wheat, Fish, Mustard, Sesame, Soy, Sulphites)

1 unit(s)

Mini Cucumber

½ unit(s)

Lime

2 tbsp

Chipotle Sauce

(Contains: Egg, Milk, Mustard, Soy May be present: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)

1 tbsp

Tex-Mex Paste

(Contains: Mustard May be present: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)

¾ cup

Mozzarella Cheese, shredded

(Contains: Milk)

2 tbsp

Tomato Sauce Base

(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)

Not included in your delivery

0.13 tsp

Pepper*

0.13 tsp

Salt*

Calories800 kcal
Fat41 g
Saturated Fat15 g
Carbohydrate64 g
Sugar9 g
Dietary Fiber5 g
Protein45 g
Cholesterol115 mg
Sodium1840 mg
Trans Fat1.5 g
Potassium650 mg
Calcium450 mg
Iron6.5 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.

Cooking Steps

Prep and cook filling
1
  • Before starting, preheat the broiler to high. Wash and dry all produce.
  • Thinly slice green onion.
  • Heat a large non-stick pan over medium-high.
  • When the pan is hot, add beef to the dry pan. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.** Season with salt and pepper.
  • Carefully drain and discard excess fat.
  • To the pan, add Enchilada Spice Blend, half the green onions and 2 tsp (4 tsp) water. Cook for 1-2 min, stirring often, until fragrant.
  • Remove the pan from heat.
Toast flatbreads
2
  • Meanwhile, arrange flatbreads on a foil-lined baking sheet. (NOTE: For 4 servings, use 2 foil-lined baking sheets.)
  • Broil flatbreads in the middle of the oven for 2-3 min, until softened. (NOTE: For 4 servings, broil one sheet at a time.) (TIP: Keep an eye on flatbreads so they don't burn.)
  • Meanwhile, in a small bowl, combine tomato sauce base and Tex-Mex paste. Set aside. 
Assemble and broil flatbreads
3
  • Carefully flip flatbreads.
  • Evenly spread Tex-Mex paste mixture over flatbreads.
  • Top with beef mixture, then sprinkle with cheese.
  • Broil in the middle of the oven for 3-4 min, until cheese melts. (NOTE: For 4 servings, broil one sheet at a time.) (TIP: Keep an eye on flatbreads so they don't burn.)
Finish prep
4
  • Meanwhile, cut cucumber into 1/4-inch half-moons. 
  • Zest, then juice half the lime (use whole lime for 4 servings). Cut any remaining lime into wedges.
Make dressing and toss salad
5
  • Meanwhile, to a large bowl, add ranch dressing, lime zest and 1 tsp (2 tsp) lime juice. Season with salt and pepper, then stir to combine.
  • Add spring mix and cucumbers, then toss to combine. Set aside.
Finish and serve
6
  • In another small bowl, stir together chipotle sauce and 1/2 tbsp (1 tbsp) water. Drizzle over flatbreads. (NOTE: You can skip this step, if you don't want chipotle drizzle!)
  • Sprinkle remaining green onions over flatbreads.
  • Cut flatbreads into pieces, then divide between plates.
  • Serve salad on the side.
  • Squeeze a lime wedge over top, if you like. 
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