Fajita-Inspired Beef Flatbreads
with Sour Cream Sauce and Cheddar Cheese
We're reimagining family-favourite fajitas as a no-fuss flatbread meal! Quick-cooking ground beef and peppers are seasoned with Tex-Mex paste and nestled atop toasted flatbreads, then finished with gooey cheddar cheese and a drizzle of sour cream sauce.
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 unit(s)
Sweet Bell Pepper
1 unit(s)
Green Onion
½ cup
Cheddar Cheese, shredded
(Contains Milk)
1 unit(s)
Sour Cream
(Contains Milk)
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)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
1.5 tbsp
Oil*
0.13 tsp
Sugar*
Nutrition Values
Utensils
Instructions
- Core, then cut pepper into 1/4-inch slices.
- Thinly slice green onions, keeping white and green parts separate.
- Add 1/8 tsp (1/4 tsp) sugar, 1 tbsp (2 tbsp) water and sour cream to a small bowl.
- Season with salt and pepper, then whisk until smooth.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers.
- Cook until tender-crisp, 3-4 min. Season with salt and pepper.
- Transfer peppers to a plate, then cover to keep warm.
- Reheat the same pan over medium-high.
- Add 1 tbsp (2 tbsp) oil, then green onion whites and beef.
- Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Season with 1/4 tsp (1/2 tsp) garlic salt.
- Add Tex-Mex paste and tomato sauce base. Cook, stirring often, until fragrant, 1 min.
- Add 3 tbsp (6 tbsp) water, then stir to combine.
- Remove from heat.
- Melt 1 tbsp (2 tbsp) butter in a small microwavable bowl or in a small pan over low heat.
- Season with 1/4 tsp (1/2 tsp) garlic salt.
- Arrange flatbreads on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.)
- Brush garlic butter over flatbreads.
- Toast in the bottom of the oven until softened, 2-5 min. (NOTE: For 4 ppl, toast in the middle and bottom of the oven.)
- Working directly on the baking sheet, spread beef mixture over flatbreads, then top with peppers and cheese.
- Toast assembled flatbreads in the middle of the oven, until cheese melts, 3-4 min. (NOTE: For 4 ppl, toast in the middle and bottom of the oven.)
- Cut flatbreads into quarters, then divide between plates.
- Drizzle sour cream sauce and sprinkle remaining green onions over top.
If you've opted to get beef, cook it in the same way the recipe instructs you to cook the chicken.**