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Homemade taco with cheese sauce

40 mins Cook
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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

Homemade taco with cheese sauce

prep time
20 mins
cooking time
40 mins
total time
1 hr


  • 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


  • 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


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.

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