All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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.
You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Halve lime. Cut one half into wedges and juice the other half.
Cook the Pork
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add ground pork to hot pan. Stir often, breaking up into small pieces, 3-4 minutes.
Add taco seasoning, corn, and garlic. Stir occasionally until no pink remains on pork, 2-3 minutes.
Stir in marinara sauce. Remove from burner.
Make the Crema
Combine sour cream, 2 tsp. lime juice, and a pinch of salt and pepper in a mixing bowl. Set aside.
Broil Flatbreads and Finish Dish
Place flatbreads on prepared baking sheet, flat side up. Place baking sheet under hot broiler. Broil until beginning to brown around edges, 2-3 minutes. Keep an eye on oven as flatbreads may burn easily under broiler.
Plate dish as pictured on front of card, topping flatbreads with crema, pork mixture, cheese, and crispy jalapeños (to taste). Squeeze lime wedges over to taste. Bon appétit!
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