Double Tex-Mex Beef & Veggie Taquitos

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

with Corn Salsa & Cheddar Cheese

4.5(53)

Recipe Development TeamUpdated on May 24, 2026

Get tasty recipes from just $6 per serving

Calories

1220 kcal

Protein

71.4g protein

Total

30 minutes

Difficulty

Easy

Kid Friendly

Allergens:

Milk
Wheat
Gluten
Eggs
Soy
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 and a charred corn salsa.

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 packet

Shredded Cheddar Cheese

(Contains: Milk)

1 sachet

Tex-Mex Spice Blend

Mini Flour Tortillas

(Contains: Wheat, Gluten)

Celery

Spring Onion

Carrot

Garlic

1 packet

Garlic Aioli

(Contains: Eggs, Soy)

1 sachet

Chicken-Style Stock Powder

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)5120 kJ

Calories1220 kcal

Fat73.9 g

of which saturates31.1 g

Carbohydrate56.6 g

of which sugars16.9 g

Dietary Fibre9.2 g

Protein71.4 g

Cholesterol102 mg

Sodium2040 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.

You will need

•Large Frying Pan

Cooking Steps

PDF

• 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.

• 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.
• Add garlic, Tex-Mex spice blend, chicken-style stock powder 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 flour tortillas 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, 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.

• 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.