Spicy Beef Taco Flatbread Pizzas with Poblano and Jalapeño

Craving both taco night and pizza night? This fusion dish brings the best of both worlds to your table. Crispy flatbreads are loaded with seasoned ground beef, charred poblano peppers and juicy Roma tomatoes, then topped with a blend of Mexican cheeses and Monterey Jack. A quick bake melts the cheese to perfection and a drizzle of spicy crema and fresh jalapeño rounds out the flavor.

Ready in under 30 minutes, these individual pizzas are perfect for a busy weeknight or a fun dinner with friends. Customize the heat by adjusting the jalapeño and hot sauce to your liking.

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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 (230°C). Line a baking sheet with aluminum foil and place it on the middle rack to preheat. Wash and dry all produce. Finely chop the Roma tomato. Core and seed the poblano pepper, then cut it 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 occasionally, until lightly charred, 3-4 minutes. Season with salt and pepper. Transfer the poblano to a plate and set aside. Reduce the heat to medium-high and add another drizzle of oil to the pan.
3. Add the ground beef to the same pan and season generously with salt and pepper. Cook until browned, 4-5 minutes, breaking the meat into small pieces. Return the poblano to the pan, then add the chopped tomato and 2 teaspoons of the Southwest spice blend (reserve the rest for the crema). Toss until well combined. Season with additional salt and pepper if needed. Remove the pan from heat.
4. While the beef cooks, carefully remove the preheated 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 brown and slightly crisp, 2-4 minutes. Watch closely to prevent burning.
5. Remove the baking sheet from the oven. Divide the beef mixture evenly over the flatbreads. Sprinkle the Mexican cheese blend and Monterey Jack cheese over the top. Adjust the oven rack to the upper position. Return the sheet to the oven and bake until the cheeses are melted, 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 crema over the pizzas, followed by hot sauce to taste. Sprinkle with chopped cilantro and as many jalapeño slices as you like. Cut into slices and serve immediately.

Recipe Tips

FAQ

Can I use a different type of flatbread?

Yes, you can substitute with naan, pita or even small pizza crusts. Adjust toasting time as needed.

What can I use instead of Southwest spice blend?

You can make your own blend with chili powder, cumin, garlic powder and a pinch of cayenne.

Can I make this recipe ahead of time?

The beef mixture can be cooked and refrigerated for up to 2 days. Assemble and bake just before serving for best texture.