Family favourite flavours in loaded, cheesy taquitos! Alternate each bite with a refreshing chopped salad. Simple, convenient, and delicious!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
250 g
Ground Beef
1 tbsp
Mexican Seasoning
6 unit
Flour Tortillas
(Contains Gluten)
56 g
Corn Kernels
6 g
Garlic
56 g
Spring Mix
½ cup
Cheddar Cheese, shredded
(Contains Milk)
80 g
Tomato
2 unit
Green Onion
2 tbsp
Tomato Sauce
1 unit
Lime
3 tbsp
Sour Cream
(Contains Milk)
½ tsp
Sugar*
3.5 tbsp
Oil*
0.13 tsp
Salt and Pepper*
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Thinly slice the green onions. Cut tomatoes into 1/4-inch pieces. Juice the lime. Peel, then mince or grate the garlic.
Heat a large non-stick pan over medium-high heat. When hot add 1/2 tbsp oil (dbl for 4 ppl), then the beef. Cook, breaking up beef into smaller pieces, until no pink remains, 3-4 min.** Season with salt and pepper. Add the Mexican Seasoning, tomato sauce and garlic. Cook until fragrant, 1 min. Add corn and 2 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until slightly thickened, 2-3 min. Remove from heat.
Arrange tortillas on a clean surface. Divide beef mixture, using a spoon. Sprinkle cheese over top. Roll tortillas tightly over filling, then arrange them on a parchment-lined baking sheet, seam-side down.
Brush taquitos with 1 tbsp oil (dbl for 4 ppl), then sprinkle remaining cheese over top. Bake in the middle of the oven, until golden-brown,6-8 min.
While the taquitos bake, whisk together 1 tbsp lime juice, 2 tbsp oil and 1/2 tsp sugar (dbl all for 4 ppl) in a large bowl. Add the spring mix, tomatoes and half the green onions. Stir to coat with the dressing. Season with salt and pepper.
Divide the beef taquitos between plates. Dollop with sour cream and sprinkle remaining green onions over top. Serve the salad on the side.