Taco Flatbread

Southwest Taco Flatbread

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And just like that Thanksgiving is here! Well that sure did escalate quickly!

Fortunately, I was able to get all my supplies this morning without having to fight too many crowds. I’m sticking with my tried and true recipes this year and keeping things fairly simple. My schedule has been pretty demanding and simplicity is key this year.

I am a sucker for desserts and I can’t resist trying a new one this year. I’ll have a pumpkin pie on call in case I mess this one up, but this sounds so yummy I have to try it! I like to try and test things before the big day, but I’m gonna just go for it.

Half Baked Harvest posted a Gooey Chocolate Chip Cookie Pumpkin Pie and I am intrigued! This is so different that anything I’ve ever made and I’m really excited to try it! Are you making anything new this year?

This week I’m all about keeping it easy for lunches and dinners and this one is no exception. This makes four servings so its perfect for us for dinner and leftovers! πŸ™‚ It reheats really well! #Winning!

Flatbreads are one of my new favorite foods, now that I actually know where the flatbreads live. My Wal-Mart always has them in stock, if you are having a hard time tracking them down. You could also use Naan or Pitas if you are in a pinch. Trader Joe’s has awesome frozen Naan.

I made these flatbreads with turkey as its a little healthier but you could certainly use ground beef or chicken if you wish. I love the ground turkey that comes pre-seasoned. EASY MODE! My local store has ground turkey in Mexican and Italian varieties.

If you want to make this ahead or have some leftovers, I would recommend storing them in a container with tin foil separating the pizzas. To reheat pop in the oven at 450 degrees and 4-5 minutes should get it nice and crispy again!

The sour cream makes this dish! Of course if you wish to reheat it I would recommend leaving that off until serving. Sour cream in the oven just weirds me out LOL! Enjoy this with a margarita and get ready for the cooking frenzy! I hope you all have a beautiful Thanksgiving!

Southwest Taco Flatbread

Taco night or Pizza night? How about both! This satisfied my pizza and taco craving all one bite!

Course Main Course
Cuisine Mexican
Prep Time 5 hours
Cook Time 20 hours
Servings 4
Calories 670 kcal


  • 2 Roma Tomatoes
  • Β½ ounce Cilantro
  • 1 JalapeΓ±o
  • 2 Poblano Peppers
  • 16 ounces Mexican Ground Turkey
  • 4 Flatbreads
  • 1 cup Mexican Cheese
  • Β½ cup Monterey Jack Cheese
  • 8 tablespoon Sour Cream
  • 2 teaspoon Hot Sauce


Wash and dry all produce. Preheat oven to 450 degrees. Finely dice tomatoes. Finely chop cilantro. Slice jalapeΓ±o into small slices.

Core and seed poblanos, then cut into ΒΌ-inch squares. Heat a large drizzle of oil in a medium pan over high heat. Add poblanos and cook, tossing, until lightly charred, 3-4 minutes. Season with salt and pepper. Remove from pan and set aside. Reduce heat under pan to medium high and add another large drizzle of oil.

Add turkey to same pan and season with plenty of salt and pepper. Cook until browned, 4-5 minutes, while breaking up meat into pieces. Add poblanos, tomatoes and toss until well-combined. Season with salt and pepper. Remove pan from heat.

While turkey cooks, place flatbreads on baking sheet and drizzle flatbreads with olive oil and season with salt and pepper. Toast in oven until golden brown and slightly crisp, 2-4 minutes.

Sprinkle each flatbread evenly with a layer of the turkey mixture. Scatter both cheeses over each. Return to oven and bake until cheeses melt, about 2 minutes.

In a small bowl, stir together sour cream, hot sauce, and 3 TBSP water. Season with salt and pepper. Drizzle mixture over pizzas. Garnish with cilantro and jalapeΓ±os. Cut with pizza cutter and serve promptly.

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