Meal Kit
The Not-So-Flaco Giant Naan Potato Taco
with salsa verde and creamy elotes
Prep & Cook Time: 35-45 min.
Spice Level: Spicy
Cook Within: 7 days
Contains: Milk, Eggs, Wheat
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Vegetarian
Chef
Jimmy Shay
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 2 Russet Potatoes
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2 Naan Flatbreads
- 8 oz. Black Beans
- 4 oz. Fire Roasted Salsa Verde
- 4 oz. Grape Tomatoes
- 3 oz. Corn Kernels
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2 oz. Cream Cheese
- 2 Green Onions
- 1 Tbsp. Taco Seasoning
- 1 tsp. Fiesta Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 8O7rZyqD
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Calories820
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Carbohydrates124g
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Net Carbs113g
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Fat32g
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Protein24g
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Sodium2240mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 2 Medium Non-Stick Pans
- 1 Baking Sheet
- 1 Colander/Strainer
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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Add protein to meal as desired.
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1 Prepare the Ingredients
Drain and rinse beans in a colander/strainer.
Cut potatoes into 1/2" dice.Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.Trim and thinly slice green onions on an angle, keeping white and green portions separate. -
2 Roast the Potatoes
Place potatoes, 1 Tbsp. olive oil, and taco seasoning on prepared baking sheet. Massage oil and seasoning into potatoes. Spread into a single layer.
Roast in hot oven until golden-brown and fork-tender, 25-30 minutes, stirring once halfway through.Carefully remove from oven.While potatoes roast, continue recipe. -
3 Start the Filling
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add white portions of green onions to hot pan and stir occasionally until fragrant, 30-60 seconds. -
4 Finish the Filling
Add beans, corn, 1/4 cup water, cream cheese, a pinch of salt, and fiesta seasoning to hot pan. Stir to combine and bring to a simmer.
Once simmering, stir occasionally until slightly thickened, 2-3 minutes.Remove from burner.While filling cooks, continue recipe. -
5 Toast Flatbreads and Finish Dish
Spray each side of flatbreads with cooking spray.
Place another medium non-stick pan over medium heat.Working in batches if necessary, add flatbreads to hot pan and toast until slightly browned, 1-2 minutes per side.Remove from burner.Plate dish as pictured on front of card, filling flatbread with filling, potatoes, salsa verde (to taste), tomatoes, then green portions of green onions. Bon appétit!
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