Spicy Beef Taco Flatbread Pizzas with Poblano and Jalapeño

If you love tacos but crave something a little different, these beef taco flatbread pizzas are about to become your new favorite weeknight dinner. They combine all the bold flavors of a classic beef taco – seasoned ground beef, roasted poblano pepper, fresh tomato and a kick of jalapeño – with a crispy, cheesy flatbread base. The result is a satisfying, fusion-style meal that’s quick to make and packed with flavor.

This recipe uses two types of cheese: a Mexican cheese blend and Monterey Jack, which melt together into a gooey, golden topping. A simple sour cream sauce spiced with Southwest seasoning adds a cool, creamy finish, while hot sauce and fresh cilantro bring the heat and freshness. Perfect for busy nights when you want something fun and delicious on the table fast.

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Ingredients

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to middle position and place a foil-lined baking sheet inside. Preheat oven to 450°F. Wash and dry all produce. Finely chop the tomato. Core and seed the poblano, then cut into ¼-inch squares. Finely chop the cilantro. Slice the jalapeño into thin rounds (remove ribs and seeds for less heat).
2. Heat a drizzle of vegetable oil in a medium pan over high heat. Add the poblano and cook, tossing, until lightly charred, 3-4 minutes. Season with salt and pepper. Remove from pan and set aside. Reduce heat to medium-high and add another drizzle of oil.
3. Add the ground beef to the same pan and season generously with salt and pepper. Cook until browned, 4-5 minutes, breaking up the meat into pieces. Add the cooked poblano, chopped tomato and 2 teaspoons of the Southwest spice blend (reserve the rest for the crema). Toss until well combined. Season with salt and pepper. Remove pan from heat.
4. While the beef cooks, remove the baking sheet from the oven and place the flatbreads on it. Drizzle with olive oil and season with salt and pepper. Toast in the oven until golden brown and slightly crisp, 2-4 minutes. Watch carefully to avoid burning.
5. Remove the sheet with flatbreads from the oven. Sprinkle each flatbread evenly with the beef mixture. Scatter both cheeses over the top. Return to the oven and bake until the cheeses melt, about 2 minutes.
6. In a small bowl, stir together the sour cream, remaining Southwest spice blend and 1½ tablespoons water. Season with salt and pepper. Drizzle the mixture over the flatbreads. Add hot sauce to taste. Sprinkle with cilantro and as much jalapeño as you like. Cut into slices and serve.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute the Mexican cheese blend and Monterey Jack with any melting cheese like cheddar, mozzarella or pepper jack.

Can I make this recipe vegetarian?

Absolutely! Replace the ground beef with plant-based crumbles or black beans for a vegetarian version.

How do I store leftovers?

Store any leftover flatbreads in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or toaster oven to restore crispness.