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Tex-Mex Beef Meatball & Charred Corn Tacos

Tex-Mex Beef Meatball & Charred Corn Tacos

with Cheddar Cheese & Sour Cream

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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?

Allergens:EggsGlutenMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 unit

cos lettuce

2 unit

tomato

1 unit

lemon

2 clove

garlic

½ tin

sweetcorn

1 packet

beef mince

1 packet

fine breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

2 sachet

Tex-Mex spice blend

½ tin

crushed & sieved tomatoes

12 unit

mini flour tortillas

(ContainsGluten)

1 packet

shredded Cheddar cheese

(ContainsMilk)

2 packet

sour cream

(ContainsMilk)

Not included in your delivery

tbs

olive oil

2 unit

eggs

(ContainsEggs)

¼ tsp

salt

¼ cup

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3570 kJ
Fat41.9 g
of which saturates19 g
Carbohydrate60.8 g
of which sugars12 g
Dietary Fibre0 g
Protein53.7 g
Cholesterol0 mg
Sodium1410 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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).

2

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.

3

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.

4

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.

5

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.

6

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.