Tex-Mex Flatbread Pizzas with Spiced Beef, Poblano &Amp; Two Cheeses

Craving both taco night and pizza night? This Tex-Mex flatbread pizza brings the best of both worlds to your table. Crispy, oven-toasted flatbreads are piled high with seasoned ground beef, charred poblano peppers, fresh tomatoes and a duo of melted cheeses-Mexican blend and Monterey Jack. A quick broil in the oven makes everything bubbly and golden.

Finish each pizza with a drizzle of creamy Southwest sauce, a dash of hot sauce and a sprinkle of fresh cilantro and jalapeño slices. The result is a crunchy, cheesy and boldly flavored dinner that comes together in under 30 minutes. Perfect for busy weeknights when you want something fun and satisfying.

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Ingredients

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.5 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

2 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

4 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

1 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

4 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. Preheat oven to 450°F. Line a baking sheet with aluminum foil and place it on the middle rack to heat. (If all 4 flatbreads won’t fit, use a second lined sheet.) Wash and dry all produce. Finely dice the tomatoes, finely chop the cilantro and slice the jalapeño into thin rounds (remove seeds and ribs for milder heat). Core and seed the poblano peppers, then cut into ¼-inch squares.
2. Heat a large drizzle of vegetable oil in a medium skillet over high heat. Add the poblano squares and cook, tossing occasionally, until lightly charred, about 3-4 minutes. Season with salt and pepper. Transfer to a plate and set aside. Reduce heat to medium-high and add another drizzle of oil to the same skillet.
3. Add the ground beef to the skillet and season generously with salt and pepper. Cook, breaking up the meat with a spoon, until browned, about 4-5 minutes. Return the poblanos to the skillet, add the diced tomatoes and 4 teaspoons of the Southwest spice blend (reserve the rest for the sauce). Toss to combine and season with salt and pepper. Remove from heat.
4. Carefully remove the hot baking sheet(s) from the oven. Place the flatbreads on the sheet(s). Drizzle with olive oil and season with a pinch of salt and pepper. Toast in the oven until golden and slightly crisp, about 2-4 minutes. Watch closely to prevent burning.
5. Remove the flatbreads from the oven. Evenly divide the beef mixture among the flatbreads, spreading it out. Sprinkle the Mexican cheese blend and Monterey Jack cheese over the top. Adjust the oven rack to the upper position. Return the sheet(s) to the oven and bake until the cheeses are melted and bubbly, about 2 minutes.
6. In a small bowl, whisk together the sour cream, remaining Southwest spice blend and 3 tablespoons of water. Season with salt and pepper. Drizzle the sauce over the pizzas, then add hot sauce to taste. Sprinkle with chopped cilantro and as many jalapeño slices as you like. Cut into wedges and serve immediately.

Recipe Tips

FAQ

Can I use a different type of flatbread?

Yes, any flatbread or even pre-baked pizza crust will work. Adjust toasting time as needed.

How can I make this dish less spicy?

Remove the seeds and ribs from the jalapeño and poblano and use a mild hot sauce or omit it entirely.

Can I prepare the toppings ahead of time?

Absolutely. Cook the beef and peppers and chop the vegetables up to a day in advance. Store in the fridge, then assemble and bake when ready.