1/3 cup + 1 teaspoon shredded, reduced-fat sharp cheddar cheese, divided.

1 Flatout flatbread (we like MultiGrain with Flax for this recipe).

Cones (ingredients listed are enough to make 1 cone the precise number of cones you will need to make varies – see note on yield).

1 cup shredded, reduced-fat sharp cheddar cheese.

1 (1.25-ounce) packet reduced-sodium taco seasoning (see note).

1 cup fresh or frozen corn (no need to thaw if frozen).

1 (15-ounce) can black beans (preferably organic or reduced-sodium), rinsed and drained.

1 (16-ounce) jar thick and chunky salsa (see note).

2 cups chopped sweet onion (from about 1 medium onion).

1 pound extra-lean ground beef or lean ground turkey.

Taco Meat Filling (enough for about 9-10 cones, see note):.

No matter how you make them, these are sure to be a hit! Taco night, reinvented … portable, more fun, and healthier than ever! Precisely how many cones you’ll want to make and how far you can stretch the taco meat will depend on a variety of factors, including how tightly you wrap the cones, how many toppings you include along with the taco meat, and how high you pile on the toppings (hint: for mess-free portability, don’t pile them too high). Notice that this recipe is intended to be adjustable. Be sure to include plenty of fresh veggies to finish these off – maybe diced tomatoes and thinly sliced romaine lettuce, for starters. Plus, the taco meat has lots of nutritious vegetables mixed in: garlic and plenty of onions, black beans, corn, and a jar of lycopene-rich salsa.Īnd that’s before you even begin layering in the toppings. We recommend using the very leanest ground beef you can find, or if you prefer, you can use very lean ground turkey. Top with some lightly dressed arugula to really set it off.These unique tacos are the perfect way to make taco night quick and portable! They can even be prepped ahead! Such a creative, fun twist on traditional tacos – and they’re great for taco bar parties and tailgates, too!Īnother terrific thing about them is how nutritious they are – lots of healthy upgrades!įor one thing, we swapped out a more traditional tortilla for a Flatout, which is loaded with protein and fiber-rich whole grains. This is an awesome appetizer to serve guests. ))Īnother favorite combo is fig and prosciutto with goat cheese, mozzarella and a drizzle of aged balsamic. (My dad is probably cringing at my suggestion to eat anything pizza-esque with a fork. Even though the crust does get a little crispy, it’s still not sturdy enough to hold the toppings without being a little floppy so either cut the pizza into small squares for serving or use a fork. Let it cool for a few minutes and then slice and serve. The crust will go from golden brown to black in a nanosecond (trust me, I’ve had to trim off the outside crust more than once because of this).

You can turn the broiler on for a second at the very end of cooking to brown the cheese a little more but PROCEED WITH CAUTION if you do this and watch it like a hawk. Then it’s ready to go back in the oven for 6-8 more minutes, or until cheese is melted and crust is browned. My recent favorite combo has been sauteed mushrooms, sundried tomatoes, chicken sausage and sauteed spinach.Ĭheese is key! I like a mixture of goat and mozzarella. Remove from oven and spread with sauce of choice. You are just looking to get the wrap a little drier and crispy here. Once the oven is ready to go, pop it in and bake for about a minute and a half on each side. Start by preheating the oven to 350 and spraying a FlatOut wrap on both sides with cooking spray. It’s all about getting the wraps a little crispy to hold the toppings and baking them to perfection.

There is a science behind these simple pizzas. Not exactly all the healthiest choices but very delicious! Recently, I’ve discovered an easy, lighter alternative to pizza that makes a great lunch or weeknight dinner.įlatOut pizza! I have been using FlatOut Multi-Grain with Flax wraps to make tasty and lower fat/calorie pizza at home. If I had to list five of my favorite foods the list would include pizza, ice cream, cheese, cupcakes and peanut butter.

Flatout flatbread multigrain with flax