Taco Salad Pizza

with enchilada sauce and tortilla strips

Prep & Cook Time: 40-50 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Wheat

Vegetarian
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 you!
A note about serious food allergies

Tacos. Pizza. Pizza. Tacos. We're talking two of the classic hand-held meals, great for lunch or dinner, loved around the world. Often, two great things don't mix together well; think mint and orange juice. But here, the poblano pepper, enchilada sauce, and melty cheese bake together for a delightful veggie taco pizza. Dress the ‘za with salad (or serve on the side), and you'll find the perfect marriage of taco and pizza, forever and ever, 'til death does them part.

In Your Box (serves 2)

  • 1 Poblano Pepper
  • 1 Roma Tomato
  • 1 Romaine Heart
  • Info
    2 Naan Flatbreads
  • 2 fl. oz. Red Enchilada Sauce
  • Info
    4 oz. Shredded Cheddar-Jack Cheese
  • 1 oz. Tortilla Strips
  • Info
    1½ oz. Chipotle Ranch Dressing

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.

  • Nutrition (per serving)

  • Calories
    773
  • Carbohydrates
    80g
  • Fat
    39g
  • Protein
    31g
  • Sodium
    1750mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • 1

    Prepare the Ingredients

    Stem poblano pepper, seed, and cut into ½" dice. Core tomato and cut into ¼" dice. Hold romaine heart at root end and chop coarsely.

  • 2

    Cook the Poblano Pepper

    Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil, poblano pepper, and a pinch of pepper to hot pan. Stir occasionally until slightly charred, 2-4 minutes. Remove from burner.

  • 3

    Par-Bake the Flatbreads

    Place flatbreads directly on oven rack and bake until lightly browned, 7-9 minutes.

  • 4

    Assemble and Bake Pizzas

    Place flatbreads on a clean work surface. Spread enchilada sauce on each flatbread. Top with cheese and poblano peppers (to taste). Place pizzas directly on oven rack, with prepared baking sheet below to catch any drips. Bake until crust becomes golden brown and crisp, 10-12 minutes. Rest cooked pizzas 3 minutes.

  • 5

    Mix Salad and Top Pizzas

    While pizza rests, toss romaine, tomato, tortilla strips and chipotle ranch dressing in a large mixing bowl. Plate dish as pictured on front of card, garnishing pizzas with salad. Salad may also be served on the side if preferred. Bon appétit!

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