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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!

Allergens:Egg/OeufMilk/LaitWheat/BléMustard/Moutarde

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

125 g

Naan Bread

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

1 tbsp

Indian Spice

(ContainsMustard/Moutarde)

¼ cup

Smoked Cheddar Cheese, shredded

(ContainsMilk/Lait)

80 g

Roma Tomato

6 tbsp

Sour Cream

(ContainsMilk/Lait)

6 g

Garlic

56 g

Onion, sliced

1 unit

Lime

200 g

Baby Gem Lettuce

160 g

Sweet Bell Pepper

Not included in your delivery

1.5 tbsp

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Parchment Paper
Garlic Press
Zester
Medium Bowl
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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

4

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.

5

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!)

6

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.