HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpiced Beef 'Taco' Naan
Spiced Beef 'Taco' Naan

Spiced Beef 'Taco' Naan

with Fresh Tomato Salsa and Lime Crema

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We're giving your typical taco night a little upgrade. Say goodbye to seasoning packets and jarred salsa! Tonight's tacos are full of Indian spice-scented beef, crisp kale, and smoked cheddar. A little crema and fresh salsa provide the finishing touch to each taco!


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

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

125 g


(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)

1 tbsp

Indian Spice Mix


¼ cup

Smoked Cheddar Cheese, shredded


80 g

Roma Tomato

6 tbsp

Sour Cream


6 g


56 g

Onion, sliced

1 unit


200 g

Baby Gem Lettuce

160 g

Sweet Bell Pepper

Not included in your delivery

1.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3849 kJ
Calories920 kcal
Fat47 g
Saturated Fat17 g
Carbohydrate79 g
Sugar15 g
Dietary Fiber7 g
Protein33 g
Cholesterol115 mg
Sodium1740 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Parchment Paper
Garlic Press
Medium Bowl
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F. Wash and dry all produce. Core, then cut pepper into 1/4-inch strips. Toss peppers, onions and half the Indian Spice with 1/2 tbsp oil (dbl for 4ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle the of oven, stirring halfway through cooking, until softened, 15-18 min.


While veggies roast, thinly slice the baby gem lettuce. Zest, then juice half the lime (Juice 1 lime for 4ppl). Cut remaining lime into wedges. Cut tomatoes into 1/4-inch pieces. Peel, then mince or grate garlic. Stir together tomatoes, half the lime zest, half the lime juice, 1/4 tsp garlic and 1/2 tbsp oil (dbl for 4ppl) in a medium bowl. Season with salt and pepper. Set aside.


Stir together sour cream, remaining lime zest and remaining lime juice in a small bowl. Season with salt and pepper. Set aside.


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then beef, remaining garlic and remaining Indian Spice. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min. ** Season with salt and pepper.


While beef cooks, arrange naan, on another parchment-lined baking sheet. (NOTE: It's ok if they are overlap!) Toast in the middle of the oven, until golden-brown, 2 min. Flip naan over, then sprinkle with cheese. Return to the oven and continue toasting, until cheese is melted and naan is golden-brown, 2 min. (TIP: Keep an eye on them so they don't burn!)


Divide naan between plates. Top with the sliced lettuce, beef, veggies and salsa. Dollop with the crema and squeeze over a lime wedge, if desired.