A beautifully baked flatbread is topped with a smear of rich, sweet tomato, melted cheese, caramelised Mexican beef mince & peppers. Finished with a welcome dollop of guacamole & sour cream, plus chilli for kick. Time to dine!
Vergelegen’s Mexican Beef Flatbread
Vergelegen’s Mexican Beef Flatbread
with fresh coriander, piquánte peppers & fresh chilli
Hands on Time: 15 - 20 minutes
Overall Time: 25 - 30 minutes
Ingredients:
- Beef
- Flatbread
- Flatbreads
- Free-Range Beef Mince
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Grated Mozzarella Cheese
- Guacamole
- NOMU Mexican Spice Blend
- Piquanté Peppers
- Sour Cream
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
TURN UP THE HEAT
Preheat the oven to 200°C. In a bowl, combine the tomato passata, salt, pepper, and a sweetener.
MMMINCE
Place a pan over high heat with a drizzle of oil. When hot, add the mince. Work quickly to break it up as it starts to cook. Caramelise until browned, 4-5 minutes (shifting occasionally). In the final minute, add the NOMU spice blend. Season.
IT’S A GO FOR MEXICO
Place the Flatbread on a baking tray. Evenly smear with the tomato mix. Sprinkle over the grated cheese and top with the Mexican mince and the chopped piquánte peppers. Place in the hot oven and bake until the cheese is melted, 7-8 minutes.
PASS THE PIZZA!
Dollop the Guacamole and the sour cream over the Flatbread. Sprinkle over the sliced chilli (to taste) and the picked coriander. Slice up and enjoy, Chef!
TURN UP THE HEAT
Preheat the oven to 200°C. In a bowl, combine the tomato passata, salt, pepper, and a sweetener.
MMMINCE
Place a pan over high heat with a drizzle of oil. When hot, add the mince. Work quickly to break it up as it starts to cook. Caramelise until browned, 4-5 minutes (shifting occasionally). In the final minute, add the NOMU spice blend. Season.
IT’S A GO FOR MEXICO
Place the Flatbreads on a baking tray. Evenly smear with the tomato mix. Sprinkle over the grated cheese and top with the Mexican mince and the chopped piquánte peppers. Place in the hot oven and bake until the cheese is melted, 7-8 minutes.
PASS THE PIZZA!
Dollop the Guacamole and the sour cream over the Flatbreads. Sprinkle over the sliced chilli (to taste) and the picked coriander. Slice up and enjoy, Chef!
Tomato Passata - 200ml
Free-range Beef Mince - 300g
NOMU Mexican Spice Blend - 20ml
Flatbreads - 2
Grated Mozzarella Cheese - 80g
Piquánte Peppers - 50g
Guacamole - 80g
Sour Cream - 80ml
Fresh Chilli - 1
Fresh Coriander - 8g
TURN UP THE HEAT
Preheat the oven to 200°C. In a bowl, combine the tomato passata, salt, pepper, and a sweetener.
MMMINCE
Place a pan over high heat with a drizzle of oil. When hot, add the mince. Work quickly to break it up as it starts to cook. Caramelise until browned, 5-6 minutes (shifting occasionally). In the final minute, add the NOMU spice blend. Season.
IT’S A GO FOR MEXICO
Place the Flatbreads on a baking tray. Evenly smear with the tomato mix. Sprinkle over the grated cheese and top with the Mexican mince and the chopped piquánte peppers. Place in the hot oven and bake until the cheese is melted, 7-8 minutes.
PASS THE PIZZA!
Dollop the Guacamole and the sour cream over the Flatbreads. Sprinkle over the sliced chilli (to taste) and the picked coriander. Slice up and enjoy, Chef!
Tomato Passata - 300ml
Free-range Beef Mince - 450g
NOMU Mexican Spice Blend - 30ml
Flatbreads - 3
Grated Mozzarella Cheese - 120g
Piquánte Peppers - 75g
Guacamole - 120g
Sour Cream - 120ml
Fresh Chillies - 2
Fresh Coriander - 12g
TURN UP THE HEAT
Preheat the oven to 200°C. In a bowl, combine the tomato passata, salt, pepper, and a sweetener.
MMMINCE
Place a pan over high heat with a drizzle of oil. When hot, add the mince. Work quickly to break it up as it starts to cook. Caramelise until browned, 5-7 minutes (shifting occasionally). In the final minute, add the NOMU spice blend. Season.
IT’S A GO FOR MEXICO
Place the Flatbreads on a baking tray. Evenly smear with the tomato mix. Sprinkle over the grated cheese and top with the Mexican mince and the chopped piquánte peppers. Place in the hot oven and bake until the cheese is melted, 7-8 minutes.
PASS THE PIZZA!
Dollop the Guacamole and the sour cream over the Flatbreads. Sprinkle over the sliced chilli (to taste) and the picked coriander. Slice up and enjoy, Chef!
Tomato Passata - 400ml
Free-range Beef Mince - 600g
NOMU Mexican Spice Blend - 40ml
Flatbreads - 4
Grated Mozzarella Cheese - 160g
Piquánte Peppers - 100g
Guacamole - 160g
Sour Cream - 160ml
Fresh Chillies - 2
Fresh Coriander - 15g
Frequently Asked Questions
What is the preparation time for Vergelegen’s Mexican Beef Flatbread?
The preparation time for Vergelegen’s Mexican Beef Flatbread with fresh coriander, piquánte peppers & fresh chilli is between 15 and 20 minutes.
What is the total time required to make Vergelegen’s Mexican Beef Flatbread with fresh coriander, piquánte peppers & fresh chilli?
The total time required to make Vergelegen’s Mexican Beef Flatbread with fresh coriander, piquánte peppers & fresh chilli is between 25 and 30 minutes.
How many servings does Vergelegen’s Mexican Beef Flatbread provide?
4 servings
What are the main ingredients in Vergelegen’s Mexican Beef Flatbread?
Beef, Flatbread, Flatbreads, Free-Range Beef Mince, Fresh Chilli, Fresh Chillies, Fresh Coriander, Grated Mozzarella Cheese, Guacamole, NOMU Mexican Spice Blend, Piquanté Peppers, Sour Cream, Tomato Passata
What is the nutritional information of Vergelegen’s Mexican Beef Flatbread?
Calories: 983, Carbs: 67 grams, Fat: grams, Protein: 45.7 grams, Sugar: 17.2 grams, Salt: 1611 grams
How do I prepare Vergelegen’s Mexican Beef Flatbread?
TURN UP THE HEAT: Preheat the oven to 200°C. In a bowl, combine the tomato passata, salt, pepper, and a sweetener. MMMINCE: Place a pan over high heat with a drizzle of oil. When hot, add the mince. Work quickly to break it up as it starts to cook. Caramelise until browned, 4-5 minutes (shifting occasionally). In the final minute, add the NOMU spice blend. Season. IT’S A GO FOR MEXICO: Place the flatbreads on a baking tray. Evenly smear with the tomato mix. Sprinkle over the grated cheese and top with the Mexican mince and the chopped piquánte peppers. Place in the hot oven and bake until the cheese is melted, 7-8 minutes. PASS THE PIZZA!: Dollop the guacamole and the sour cream over the flatbreads. Sprinkle over the sliced chilli (to taste) and the picked coriander. Slice up and enjoy, Chef!
What should be prepared from my kitchen to make Vergelegen’s Mexican Beef Flatbread?
Beef, Flatbread, Flatbreads, Free-Range Beef Mince, Fresh Chilli, Fresh Chillies, Fresh Coriander, Grated Mozzarella Cheese, Guacamole, NOMU Mexican Spice Blend, Piquanté Peppers, Sour Cream, Tomato Passata
How many calories does Vergelegen’s Mexican Beef Flatbread have?
983 calories
How much fat content does Vergelegen’s Mexican Beef Flatbread have?
grams
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