Spicy Beef Taco Flatbreads with Poblano and Jalapeño

Craving both taco night and pizza night? These beef taco flatbreads bring the best of both worlds together. Topped with sautéed poblano and jalapeño peppers, seasoned ground beef, and a blend of Mexican and Monterey Jack cheeses, each bite is packed with Tex-Mex flavor. A quick bake in the oven makes the flatbreads crisp and the cheese perfectly melted.

Finished with a drizzle of spiced sour cream and hot sauce, plus fresh cilantro and jalapeño rounds, these flatbreads are as fun to make as they are to eat. Perfect for a busy weeknight dinner or a casual get-together.

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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. Preheat the oven to 450°F with a rack in the middle. Line a baking sheet with aluminum foil and place it in the oven to heat. 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. Transfer to a plate and set aside. Reduce the 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, breaking up the meat into pieces, until browned, 4–5 minutes. Return the poblano to the pan, then add the 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 from heat.
4. While the beef cooks, carefully remove the hot baking sheet from the oven. Place the flatbreads on the sheet. Drizzle with olive oil and season with salt and pepper. Toast in the oven until golden and slightly crisp, 2–4 minutes. Watch closely to prevent burning.
5. Remove the sheet from the oven. Evenly divide the beef mixture over the flatbreads. Sprinkle both cheeses over the top. Adjust the oven rack to the upper position. Return the sheet 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 many jalapeño slices as you like. Cut into slices and serve.

Recipe Tips

FAQ

Can I use a different type of flatbread?

Yes, you can substitute with naan, pita, or even pre-baked pizza crust. Adjust toasting time as needed.

Can I make this recipe vegetarian?

Absolutely! Replace the ground beef with a plant-based crumble or black beans. Adjust cooking time accordingly.

How do I store leftovers?

Store leftover flatbreads in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven until crisp.