Spiced Beef 'Taco' Naan
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Spiced Beef 'Taco' Naan

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'!


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

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Ground Beef

2 unit


(Contains Milk, Gluten)

1 tbsp

Indian Spice Blend

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

80 g


6 tbsp

Sour Cream

(Contains Milk)

1 unit

Garlic, cloves

113 g

Yellow Onion

1 unit


160 g

Sweet Bell Pepper

2 tbsp

Mild Curry Paste

Not included in your delivery

1.5 tbsp


¼ tsp


0.06 tsp


¼ tsp



Nutrition Values

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.


Baking Sheet
Parchment Paper
Measuring Spoons
Medium Bowl
Small Bowl
Large Non-Stick Pan


Roast veggies

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.

Prep and make salsa

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.

Mix crema

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.

Cook beef

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.

Toast naan

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!)

Finish and serve

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!