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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, 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'!

Allergens:Milk/LaitWheat/Blé

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

2 unit

Naan

(ContainsMilk/Lait, Wheat/Blé)

1 tbsp

Indian Spice Blend

¾ cup

Mozzarella Cheese, shredded

(ContainsMilk/Lait)

80 g

Roma Tomato

6 tbsp

Sour Cream

(ContainsMilk/Lait)

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
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories950 kcal
Fat47 g
Saturated Fat20 g
Carbohydrate78 g
Sugar14 g
Dietary Fiber7 g
Protein52 g
Cholesterol103 mg
Sodium1410 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
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 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.

2

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.

3

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.

4

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.

5

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!)

6

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!