Beef and Corn Taquitos
with Chopped Salad
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.
Ingredients
250 g
Ground Beef
2 tbsp
Mexican Seasoning
6 unit
Flour Tortillas
(Contains Gluten)
113 g
Canned Corn
6 g
Garlic
56 g
Spring Mix
1 cup
Cheddar Cheese, shredded
(Contains Milk)
80 g
Tomato
2 unit
Green Onion
2 tbsp
Tomato Sauce Base
1 unit
Lime
3 tbsp
Sour Cream
(Contains Milk)
Not included in your delivery
½ tsp
Sugar*
3.5 tbsp
Oil*
0.13 tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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 lime. Peel, then mince or grate the garlic. Drain, then rinse corn.
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, 4-5 min.** Carefully drain and discard fat. Add Mexican Seasoning, tomato sauce base and garlic. Cook until fragrant, 1 min. Add half the corn (use all for 4 ppl) 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 down the center of each tortilla. Sprinkle 1 tbsp cheese over each. Roll tortillas tightly over filling and cheese, then arrange 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 taquitos bake, whisk together 1 tbsp lime juice, 1/2 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) in a large bowl. Add spring mix, tomatoes and half the green onions. Season with salt and pepper, then toss to combine.
Divide beef taquitos between plates. Dollop with sour cream and sprinkle remaining green onions over top. Serve salad on the side.
