Spiced Beef 'Taco' Naan
with Fresh Tomato Salsa and Lime Crema
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.
Ingredients
250 g
Ground Beef
125 g
Naan
(Contains Egg, Milk, Gluten)
1 tbsp
Indian Spice Mix
(Contains Mustard)
¼ cup
Smoked Cheddar Cheese, shredded
(Contains Milk)
80 g
Tomato
6 tbsp
Sour Cream
(Contains Milk)
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
Utensils
Instructions
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.
