Meal Kit
Mexican-Style Pizza
with poblano pepper and cheese
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
Chef
Jimmy Cababa
This meal combines two of the best food-stuffs known to man, Mexican food and pizza. They were almost born to be paired: both are cheesy, tomato-y, and with a whole bunch of flavor. Here, we've got a bushel of fresh vegetables (green onions, poblano, tomato) dotting the flatbreads with meaty ground beef, the aforementioned cheese, and delightful hot sauce. How does one say pizza pie in Spanish?
In Your Box (serves 2)
- 10 oz. Ground Beef
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2 Naan Flatbreads
- 5 oz. Crushed Tomatoes
- 1 Roma Tomato
- 1 Poblano Pepper
- 3 oz. Corn Kernels
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2 oz. Shredded Cheddar-Jack Cheese
- 2 Green Onions
- ½ fl. oz. Hot Sauce
- 2 tsp. Fajita Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories900
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Carbohydrates79g
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Net Carbs70g
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Fat44g
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Protein50g
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Sodium1520mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 1 Baking Sheet
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using 20 oz. ground beef, follow same instructions as 10 oz. ground beef, working in batches, if necessary.
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If using ground turkey, follow same instructions as ground beef in Step 2, cooking until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes.
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If using steak strips or flank steak, pat dry, separate strips, and coarsely chop, if desired. Follow same instructions as ground beef in Step 2, stirring occasionally until browned and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Core tomato and cut into 1/4" dice.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. -
2 Cook the Beef
Place a large non-stick pan over medium-high heat.
Add ground beef and fajita seasoning to hot, dry pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.Transfer ground beef to a plate. Keep pan over medium-high heat. -
3 Cook the Vegetables
Add 2 tsp. olive oil, poblano, corn, white portions of green onions, and a pinch of pepper to hot pan.
Stir occasionally until slightly tender, 3-5 minutes.Stir in 2 Tbsp. water and crushed tomatoes until combined. Bring to a simmer.Once simmering, cook until slightly thickened, 1-2 minutes.Remove from burner.While vegetables cook, continue recipe. -
4 Par-Bake the Flatbreads
Place flatbreads directly on oven rack in hot oven. Bake until flatbread edges are brown and crispy, 5-7 minutes.
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5 Top Flatbreads and Finish Dish
Carefully remove flatbreads from oven and place on prepared baking sheet. Top evenly with ground beef, tomato, vegetables, and cheese.
Bake in hot oven until cheese is melted and topping is warmed through, 2-3 minutes.Plate dish as pictured on front of card, garnishing with green portions of green onions and hot sauce (to taste). Bon appétit!
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