Mexican Beef & Veggie Taquitos

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince and celery, breaking up with a spoon, until just browned, 4-5 minutes. • Add carrot and cook, until tender, 2-3 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! 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 with salt and pepper.

• Lay mini flourtortillas on a clean surface. Spoon beef filling down the centre and sprinkle over shredded 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.

• Meanwhile, wash and dry the 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.

• 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.