Ground Beef Taco Flatbread

Ground Beef Taco Flatbread

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samlawali 0

"Was looking for a quick and easy dinner for me and the man. Had leftover pizza dough that I like to use for flatbreads. It is simple to add veggies to meat mixture and play with the flavors! Feel free to add your favorite hot sauce for a spicier kick. Serve with a side salad to complete the meal. You can switch out ingredients as you like; turkey or chicken for beef or experiment with different cheeses. Fold flatbread like a taco and enjoy!"
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30 m servings 447 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 447 kcal
  • 22%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 23.7 g
  • 47%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 962 mg
  • 38%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add yellow onion, garlic, taco seasoning, and red pepper flakes; cook and stir until onion is tender, about 10 minutes.
  2. Heat oil in a separate skillet over medium heat.
  3. Roll dough into a thin crust onto a work surface; cut into 6 equal pieces.
  4. Fry each piece of dough in the hot oil until golden, about 1 minute per side. Transfer cooked flatbread to a paper towel-lined plate.
  5. Top each flatbread with ground beef mixture, Cheddar cheese, and green onion.


  • Cook's Note:
  • Extra-virgin olive oil can be substituted for the canola oil.



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