Crispy Taco Flatbread Pizzas with Poblano, Jalapeño &Amp; Two Cheeses

Imagine all the bold, savory flavors of your favorite beef tacos piled onto a crispy, golden flatbread crust. That’s exactly what you get with these Taco Flatbread Pizzas. We’re talking seasoned ground beef, charred poblano peppers, juicy tomatoes and not one but two kinds of melted cheese – all baked onto a perfectly crisp flatbread. It’s a fun, fusion-inspired dinner that comes together in under 30 minutes.

Each bite delivers a satisfying crunch, followed by layers of spicy, creamy and cheesy goodness. A drizzle of tangy crema and a sprinkle of fresh cilantro and jalapeño rounds out the dish. Whether you’re feeding a crowd or just craving something a little different, these flatbreads are sure to become a weeknight favorite.

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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

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Place a foil-lined baking sheet on the top rack and preheat the oven to 450°F. Wash and dry all produce. Finely chop the tomato. Core, deseed and dice the poblano into ¼-inch pieces. Finely chop the cilantro. Slice the jalapeño into thin rounds, removing ribs and seeds for less heat.
2. Heat a drizzle of vegetable oil in a large pan over high heat. Add the poblano and cook, stirring, until lightly charred, 2-3 minutes. Season with salt and pepper. Remove from the pan and set aside.
3. Heat another drizzle of oil in the same pan over medium-high heat. Add the ground beef; season with salt and pepper. Cook, breaking up the meat into pieces, until browned and cooked through, 4-5 minutes. Drain any excess grease. Stir in the poblano, tomato and 2 teaspoons of the Southwest spice blend (use 4 teaspoons for 4 servings; you’ll use the rest later). Cook until the tomato begins to break down, 2-3 minutes. Season with salt and pepper.
4. Meanwhile, carefully place the flatbreads on the preheated baking sheet. Drizzle both sides with olive oil and season with salt and pepper. Toast in the oven until golden brown and crisp, 5-7 minutes. Watch closely to avoid burning.
5. Remove the toasted flatbreads from the oven, then evenly top with the beef mixture. Sprinkle with both cheeses. Return to the oven and bake until the cheese melts, about 2 minutes.
6. In a small bowl, combine the sour cream and the remaining Southwest spice blend. Stir in water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency. Season with salt and pepper. Drizzle the flatbreads with the crema and hot sauce to taste. Sprinkle with cilantro and as much sliced jalapeño as you like. Cut into slices and serve.

Recipe Tips

FAQ

Can I use a different type of flatbread?

Yes, any thin flatbread or even naan works well. Adjust toasting time as needed.

How can I make this recipe vegetarian?

Replace the ground beef with a plant-based crumble or black beans. Cook the substitute similarly, seasoning with the Southwest spice blend.

Can I prepare the toppings ahead of time?

Absolutely. Cook the beef and poblano mixture up to 2 days in advance. When ready to serve, reheat and assemble the flatbreads.