Tex-Mex Beef Meatball & Charred Corn Tacos
with Cheddar Cheese & Sour Cream
- Eggs
- Gluten(Wheat)
- Milk
This twist on a traditional Mexican beef taco uses homemade meatballs to keep the meat juicy and tender, while our easy charred corn adds a delicious sweetness to top it off. There's an array of toppings as well, because what’s a good taco without fresh veggies, sour cream and cheese?
Ingredients
1 unit
cos lettuce
2 unit
tomato
1 unit
lemon
2 clove
garlic
½ tin
sweetcorn
1 packet
beef mince
1 packet
fine breadcrumbs
(Contains: Gluten(Wheat); )
2 sachet
Tex-Mex spice blend
½ tin
Crushed & Sieved Tomatoes
12 unit
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
2 packet
sour cream
(Contains: Milk; )
Not included in your delivery
tbs
olive oil
2 unit
eggs
(Contains: Eggs; )
¼ tsp
salt
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
Shred the cos lettuce. Roughly chop the tomato. Cut the lemon into wedges. Finely chop the garlic (or use a garlic press). Drain sweetcorn (see ingredients list).
In a medium bowl, add the beef mince, garlic, eggs, fine breadcrumbs, Tex-Mex spice blend and the salt. Mix to combine well, then using damp hands, take heaped spoonfuls of the mixture and form into meatballs. You should get 24 meatballs in total.
Heat a large frying pan over a high heat. Add the corn kernels and cook, tossing, until golden and lightly charred, 5 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out of the pan. Transfer to a medium bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil and add the meatballs. Cook, turning occasionally, until browned and cooked through, 8-10 minutes. Reduce the heat to medium if the meatballs are browning too quickly. TIP: If your pan is getting crowded, cook in batches for best results! Add 1/2 tin of the crushed & sieved tomatoes and the water to the pan, stir to combine and cook until heated through, 1 minute.
While the meatballs are cooking, to the bowl with the corn, add the tomato and a good squeeze of lemon juice. Season with salt and pepper and stir to combine. Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.
Bring everything to the table. Fill the tortillas with the shredded cos lettuce, meatballs, shredded Cheddar cheese, sour cream and the corn salsa. Serve with the remaining lemon wedges. TIP: Cut the meatballs in half for the kids if you like.
