Beef Taco Pizzas with Poblano and Jalapeño Peppers plus Two Kinds of Cheese

Both taco night & pizza night are combined in this meal. When everything’s popped in the oven & allowed to get crisp, melty, and hot, there’s no denying that this really is a masterpiece of pizza.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust rack to middle position; place foil-lined baking sheet in oven.

Step 2

Char Poblanos

Step 3

Heat a large drizzle of oil in a medium pan over high heat. Once hot, add poblanos; cook (3-4 min.), tossing, until lightly charred. Season with salt & pepper. Remove from pan; set aside. Reduce heat to med.-high & add another lg. drizzle of oil.

Step 4

Add beef to same pan; season with plenty of salt & pepper. Cook (4-5 min.) until browned, while breaking up meat into pieces. Add poblanos, tomatoes, & 4 tsp Southwest spice (save rest for crema); toss until well-combined. Season with salt & pepper; remove pan from heat.

Step 5

While beef cooks, remove baking sheet from oven and place flatbreads on sheet. Drizzle flatbreads with olive oil; season with salt & pepper. Toast (2-4 min.) in oven until golden brown & slightly crisp. (Keep an eye out for any burning.)

Step 6

Remove from oven; sprinkle each evenly with a layer of the beef mixture. Scatter both cheeses over each. (Using oven mitts) adjust oven rack to upper position. Return same sheet to oven & bake (2 min.) until cheeses melt.

Step 7

In sm. bowl, stir together sour cream, remaining Southwest spice, and 3 Tbsp water. Season with salt & pepper.

Step 8

Drizzle crema over pizzas. Drizzle hot sauce over, to taste. Sprinkle with cilantro and as much jalapeño as you like. Cut into slices and serve.

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