Ingredients:
- 4 large (10-inch) soft flour tortillas
- 1 Tbsp extra virgin olive oil
- Pinch of salt
- 340 g lean ground beef (or turkey)
- 1 Tbsp neutral cooking oil
- 1 sachet (about 30 g) quality taco seasoning mix
- 120 ml (½ cup) beef stock or water
- 240 g can of refried beans (smooth style)
- 120 g cream cheese, full-fat, softened (optional)
- 150 g (about 1.5 cups) Monterey Jack and Cheddar cheese blend, grated
- 1 medium tomato, seeded and diced finely
- 100 g (about 1 cup) Iceberg lettuce, finely shredded
- 2 spring onions (scallions), thinly sliced
- Optional: Black olives, sliced
- Optional: Fresh coriander (cilantro), chopped
Instructions:
- Preheat oven to 200°C (400°F). Line baking sheets with parchment paper. Lightly brush both sides of the tortillas with olive oil and sprinkle with salt. Bake for 5–7 minutes until they are firm but not yet brittle. Remove and set aside.
- Heat the neutral oil in a large skillet. Add the ground beef and cook until fully browned. Carefully drain off any excess fat. Stir in the taco seasoning and beef stock/water. Simmer for 2–3 minutes until the liquid has reduced and the meat is thick and well-coated. Remove from heat.
- Optional, but recommended: In a small bowl, combine the refried beans and the softened cream cheese until smooth. Spread a thin, even layer of the bean mixture over each crisped tortilla, leaving a small 1 cm border.
- Evenly distribute the seasoned beef over the bean layer on all four tortillas. Sprinkle generously with the grated cheese blend. Return the taco flatbreads to the oven for 3–5 minutes, or until the cheese is completely melted, bubbly, and slightly golden at the edges.
- Immediately remove the flatbreads and transfer them to a cutting board. Allow to cool for 2–3 minutes to maintain crispness. Use a pizza cutter or sharp knife to slice each flatbread into 8 small triangles.
- Just before serving, sprinkle the top of the warm taco bites with the shredded lettuce, diced tomato, spring onions, and coriander. Serve immediately.