Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 4.2 oz (120 g) thin flour tortillas, four small
- 9.9 oz (280 g) ground beef, 90% lean
- 4.2 oz (120 g) tomato, finely grated
- 2.5 oz (70 g) onion, finely grated
- 2.1 oz (60 g) red bell pepper, finely minced
- 4.0 tsp (20 g) tomato paste
- 0.5 oz (15 g) parsley, finely chopped
- 1.0 tsp (2 g) paprika
- 0.5 tsp (1 g) ground cumin
- 0.3 tsp (2 g) salt
- 1.4 oz (40 g) lemon wedges
Method
- Heat the oven to 450°F (230°C) with a baking sheet inside. Squeeze excess liquid from the grated tomato and onion.
- Mix beef with tomato, onion, pepper, tomato paste, parsley, paprika, cumin and salt to form a spreadable topping.
- Spread one-quarter of the meat mixture very thinly over each tortilla, nearly to the edge. Transfer two at a time to the hot sheet using parchment rated for the oven temperature.
- Bake for 10–15 minutes until the edges are crisp and the meat topping reaches 160°F (71°C). Repeat for the remaining flatbreads.
- Serve two flatbreads per person with lemon to squeeze over.
Cook’s note: Using thin tortillas is a weeknight shortcut for the usual freshly made dough. Do not call this a traditional dough recipe.
Allergens: Wheat in tortillas.
Approximate nutrition per serving: 457 kcal · Protein 35 g · Carbohydrates 41 g · Fat 17 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.