Taco Flatbread Pizza

Name: Taco Flatbread Pizza
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: American/Classic, Mex/Southwest
Ingredients: 1 Pound Laura's Lean Ground Beef; 3 Tablespoons Taco seasoning; 1 Cup Water; 4 Flatbreads; 1 jar Robert Rothschild Farm Roasted Corn & Black Bean Salsa; Cheddar cheese; Lettuce; Tomato; Green onions; Corn chips; 1 Chipotle in adobo sauce; 1 Lime; 1/4 Cup Cilantro; 1 Cup Plain Greek yogurt; 1/2 Cup Milk; 1/2 Teaspoon Cumin; 1/2 Teaspoon Garlic powder; 1/4 Teaspoon Oregano; 1/2 Teaspoon Salt

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Ingredients

1 lb Laura's Lean Ground Beef
3 tbsps Taco seasoning
1 cup Water
4 Flatbreads
1 jar Robert Rothschild Farm Roasted Corn & Black Bean Salsa
Cheddar cheese (shredded)
Lettuce (shredded)
Tomato
Green onions
Corn chips
1 Chipotle in adobo sauce
1 Lime
1/4 cup Cilantro
1 cup Plain Greek yogurt
1/2 cup Milk
1/2 tsp Cumin
1/2 tsp Garlic powder
1/4 tsp Oregano
1/2 tsp Salt

Yield

Servings:

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Total Time: 40 Minutes

Preparation

Chipotle Ranch Sauce:

In a blender, add all ingredients and blend until fully combined.

Taco Flatbread Pizza:

In a large skillet over medium heat, brown ground beef. Add taco seasoning and water and simmer until liquid has been absorbed. Preheat oven to 425 degrees F. To assemble pizzas, spread Robert Rothschild Farm Roasted Corn & Black Bean Salsa over flatbread. Top with ground beef and cheese. Bake for 5 minutes or until cheese is fully melted and flatbread is warmed through. Top flatbread with lettuce, tomato and green onions. Drizzle pizza with chipotle ranch sauce and scatter with corn chips.

Recipe credit: Melanie Bauer at melaniemakes.com

Featured product: Robert Rothschild Farm Roasted Corn & Black Bean Salsa