American BBQ Beef Tacos

American BBQ Beef Tacos

with Cheddar & Charred Corn

Read more

You can't beat tacos for an easy, satisfying meal the whole family will love. So here's a new combo to get your tastebuds tingling, with BBQ mayo, smokey spiced beef, fresh salad ingredients and shredded Cheddar to top it all off.

Tags:Low Calorie

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time25 minutes
Cooking difficultyLevel 1

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 tin


1 head

cos lettuce

1 unit


2 unit


1 tub

BBQ Sauce

1 packet



2 sachet

All-American Spice Blend

(May be presentGluten)

1 packet

beef strips

12 unit

mini flour tortillas

(ContainsGlutenMay be presentSoy)

1 packet

shredded Cheddar cheese


Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1740 kJ
Fat20.9 g
of which saturates8.5 g
Carbohydrate18.8 g
of which sugars13 g
Protein35.5 g
Sodium964 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Drain the sweetcorn. Shred the cos lettuce. Slice the cucumber into long matchsticks. Roughly chop the tomato.


In a small bowl, combine the BBQ sauce and mayonnaise and set aside.


Heat a large frying pan over a high heat. Add the sweetcorn and cook, tossing, until golden and lightly charred, 4-5 minutes. TIP: Cover the pan with a lid or foil if the kernels are “popping” out. Transfer to a plate.


In a medium bowl, toss together the All-American spice blend, beef strips, a drizzle of olive oil and a pinch of salt and pepper. Return the frying pan to a high heat with a drizzle of olive oil. Add 1/2 the beef strips and cook until browned, 1-2 minutes. Transfer to a plate and repeat with the remaining beef strips. TIP: Cooking the beef in batches on a high heat prevents the meat from stewing and ensures a tender result.


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 to serve. Spread the base of the tortillas with the BBQ mayo and top with the shredded cos lettuce, cucumber matchsticks, spiced beef strips, charred corn, chopped tomato and shredded Cheddar cheese.