Tex-Mex Beef Meatball & Charred Corn Tacos

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 drained sweetcorn 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 the enchilada sauce 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.