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, tortillas and jarred salsa! Tonight's toasty naan are piled with Indian-spiced beef, crisp slaw and mozzarella. A little crema and fresh salsa provide the finishing touch to each 'taco'!
The quantities provided above are averages only.
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
Naan
(Contains Milk, Gluten)
1 tbsp
Indian Spice Blend
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
80 g
Tomato
6 tbsp
Sour Cream
(Contains Milk)
1 unit
Garlic, cloves
113 g
Yellow Onion
1 unit
Lime
160 g
Sweet Bell Pepper
2 tbsp
Mild Curry Paste
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt*
0.06 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce. Core, then cut pepper into 1/4-inch slices. Peel, then cut onion into 1/4-inch slices. Add peppers, onions, half the Indian Spice Mix and 1/2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast veggies in the middle of the oven, stirring halfway through, until softened, 15-18 min.
Meanwhile, zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Cut tomatoes into 1/4-inch pieces. Peel, then mince or grate garlic. Add tomatoes, half the lime zest, half the lime juice, 1/4 tsp garlic, 1/4 tsp sugar and 1/2 tbsp oil (dbl all for 4 ppl) to a medium bowl. Season with salt and pepper, then stir to combine. Set aside.
Add sour cream, remaining lime zest and remaining lime juice to a small bowl. Season with salt and pepper, then stir to combine. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then beef, curry paste, remaining garlic and remaining Indian Spice Mix. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min. ** Season with salt and pepper, to taste.
Meanwhile, arrange naan, on another parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.)When veggies are done. toast naan in the middle of the oven, until golden-brown, 2 min. (NOTE: For 4 ppl, toast in the middle and top of the oven.)Flip naan, then sprinkle with cheese. Return to the oven and continue toasting until cheese is melted and naan is golden-brown, 2 min. (NOTE: For 4 ppl, switch baking sheet positions when you return naan to the oven.) (TIP: Keep an eye on naan so they don't burn!)
Divide naan between plates. Top with beef, veggies and salsa. Dollop with lime crema. Squeeze a lime wedge over top, if desired. Use your hands or dig in with a knife and fork!
