Double Tex-Mex Beef & Veggie Taquitos

Name: Double Tex-Mex Beef & Veggie Taquitos with Corn Salsa & Chipotle Mayo
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Enchilada Sauce; 1 tin Sweetcorn; 500 g Beef Mince; 1 sachet Tex-Mex Spice Blend; 6 Mini Flour Tortillas; 1 Celery; 1 Spring Onion; 1 Carrot; 2 Garlic; 1 Chipotle Mayo; 1 Cheddar Cheese; 1 drizzle olive oil; 20 g butter; ¼ cup water; 1 tsp brown sugar; 1 drizzle white wine vinegar

with Corn Salsa & Chipotle Mayo

Recipe Development TeamUpdated on November 06, 2026

Get up to $175 off

Calories

:

1030 kcal

Protein

:

66.1g protein

Total

:

30 minutes

Difficulty

:

Easy

Kid Friendly

Allergens:

Wheat
Gluten
Sulphites
Eggs
Milk
Fish
Eggs
Soy
Milk
Sesame
May contain traces of allergens

Taquitos are delightful because you can wrap them up with the tastiest filling cooked just the way you like it. We suggest wrapping these ones up with a spiced beef and veggie filling with an enchilada-based sauce. Every taquito needs a sprinkling of Cheddar cheese, some charred corn salsa and chipotle mayo for good measure.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Enchilada Sauce

(May be present: Fish, Eggs, Soy, Milk, Sesame)

1 tin

Sweetcorn

500 g

Beef Mince

1 sachet

Tex-Mex Spice Blend

6

Mini Flour Tortillas

(Contains: Wheat, Gluten)

1

Celery

(Contains: Sulphites)

1

Spring Onion

1

Carrot

2

Garlic

1

Chipotle Mayo

(Contains: Eggs, Milk)

1

Cheddar Cheese

(Contains: Milk)

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk)

¼ cup

water

1 tsp

brown sugar

1 drizzle

white wine vinegar

Nutrition

Energy (kJ)4310 kJ

Calories1030 kcal

Fat70.6 g

of which saturates28.9 g

Carbohydrate23.5 g

of which sugars13.3 g

Dietary Fibre4.5 g

Protein66.1 g

Cholesterol102 mg

Sodium1250 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced.
• Finely chop garlic and celery.
• Thinly slice spring onion.
• Grate carrot.
• Drain sweetcorn.

Little cooks: Under adult supervision, older kids can help grate the carrot.

2

• Heat a large frying pan over high heat with a drizzle of olive oil. Cook beef mince (no need for oil!) and celery, breaking mince up with a spoon, until just browned, 3-4 minutes.
• Add carrot and cook until tender, 2-3 minutes.
• Add garlic, Tex-Mex spice blend and the butter, stirring until fragrant, 1 minute.
• Add the water, brown sugar and enchilada sauce (see ingredients), stirring, until thickened, 2-3 minutes.
• Season to taste with salt and pepper.

3

• Lay mini flour tortillas on a clean surface. Spoon beef filling down the centre and sprinkle over Cheddar cheese.
• Roll tortillas up tightly and place, seam-side down, evenly on a lined oven tray. Drizzle with olive oil and season with salt and pepper.
• Bake until golden and starting to crisp, 8-10 minutes.

4

• Meanwhile, wipe out frying pan, then return to high heat. Cook sweetcorn until lightly browned, 4-5 minutes.

TIP: Cover the pan with a lid if the corn kernels are
‘popping’ out.

5

• In a medium bowl, combine charred corn, spring onion and a drizzle of white wine vinegar and olive oil. Season to taste.

Little cooks: Help by combining the ingredients for the salsa.

6

• Divide Tex-Mex beef and veggie taquitos and corn salsa between plates.
• Drizzle over chipotle mayo to serve. Enjoy!

Little cooks: Add the finishing touch and drizzle over the mayo!