Mexican Beef Tacos

Heat half of the olive oil in a medium frying pan over a medium heat. Add the beef strips and Mexican spice mix and cook for 1-2 minutes or until browned. Transfer to a plate and set aside.

Add the remaining olive oil, red onion and green capsicum and cook, stirring, for 3-5 minutes or until soft. Add the corn kernels and garlic and cook, stirring, for 2 minutes or until fragrant. Return the beef to the pan and cook, stirring, until heated through and coated in spice.

Meanwhile, heat the mini tortillas in the microwave on a heatproof plate for 30 seconds or wrapped in foil in a 180°C/160°C fan-forced oven for 5 minutes.