Homemade taco with cheese sauce

June 26, 2024

40 mins Cook

1042

Add some sizzle to your summer with our tasty tacos. They’re a handy meal to enjoy with friends and the ideal way to celebrate the long – and hopefully sunny – evenings.

Best of all, our version is homemade from start to finish – a refreshing change from the usual Mexican meal kits.

By making this recipe, kids will learn how to:

Make taco mince from scratch with easy-to-find herbs and spices
Create their own cheese sauce using Gem Cornflour
Rustle up your very own tortilla wraps using Gem plain flour

Homemade taco with cheese sauce

agnesgempackfoods-ie

prep time

20 mins

cooking time

40 mins

servings

total time

1 hr

Equipment

Chopping board
Knife/kitchen scissors (whichever you use to chop peppers)
Weighing scales
Tablespoon measure
Teaspoon measure
Half-teaspoon measure
Large mixing bowl
Wooden spoon
Cheese grater
Large frying pan
Saucepan
Whisk
Tin foil
Tea towel

Ingredients

For the mince:
500g lean mince
1 onion diced
2 garlic cloves crushed
1 red pepper, chopped
Rapeseed oil
For the taco seasoning:
1 tablespoon smoked paprika
1 tablespoon cumin
Pinch cayenne pepper
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
For the cheese sauce:
200g cheddar, grated
1 tablespoon cornflour
1 can evaporated milk
For the tortilla wraps:
250g plain flour, plus a little more for dusting
2 tablespoons vegetable oil
½ teaspoon fine salt
150ml water
To serve:
Sour cream
Chives

Instructions

Begin by making the dough for the wraps. Combine the flour, vegetable oil and salt in a bowl. Pour in the warm water and knead to bring the mixture together.

Remove the dough from the bowl. Knead on a lightly-floured work surface for about 5 minutes until you have a soft, smooth ball of dough. Cover the ball with a clean tea towel and leave it to rest for at least 15 minutes.

While the dough is resting, move on to your taco mince. Fry the onion and garlic in a glug of rapeseed oil in a large pan over a medium heat.

Once they have softened, add the mince, breaking it up as you fry it.

When the mince has browned, drain off any fat in the pan.

Add the red pepper and the homemade taco seasoning.

Simmer for 5 minutes.

Move on now to your cheese sauce. Add the ingredients to a saucepan and whisk them together over a medium heat.

Return to your wraps (if at least 15 minutes have passed). Cut the dough into 6 equal pieces (about 75g each). Roll out each ball as thinly as possible on a floured work surface. They should make rounds about 20cm wide and 2mm thick.

Heat a large frying pan over a medium-high heat. Cook the tortillas for 1-2 minutes on each side until golden brown and toasted. Wrap them in foil and cover in a tea towel to keep warm, while you cook the rest.

To assemble, add your wrap to a plate and top it with the taco mince and cheese sauce.

Finish it off with sour cream and chives.