Quick Tex-Mex Beef Tacos
with Charred Corn Salsa
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Light Sour Cream
(Contains: Milk;)
g
Pork Mince
1 tin
Sweetcorn
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
Capsicum
1
Tomato
1 packet
Enchilada Sauce
(May be present: Milk, Almond, Cashew, Eggs, Macadamia, Walnut.)
250 g
Beef Mince
1 sachet
Tex-Mex Spice Blend
(May be present: Soy, Gluten, Wheat.)
1
Lemon
1
Carrot
Cooking Steps
• Roughly chop capsicum. Finely chop tomato. Grate carrot. Zest lemon to get a generous pinch, then slice into wedges. Drain sweetcorn. • Heat a large frying pan over a high heat. Cook sweetcorn until lightly charred, 4-5 minutes. Set aside in a medium bowl to cool slightly.
If you've swapped to beef mince, cook it the same way as the pork mince.
• Add tomato, lemon zest and a generous squeeze of lemon juice to the corn. Season with salt and pepper. Toss to coat. • Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.
Fill each taco with Tex-Mex beef and the same fillings as above.
