• Preheat oven to 220°C/200°C fan-forced.
• Drain sweetcorn. 
• Grate carrot. 
• Finely chop tomato.

• In a large frying pan, heat a drizzle of olive oil
over high heat.
• Cook pork mince and carrot, breaking the 
mince up with a spoon, until browned, 
4-5 minutes.
• Reduce heat to medium, then add All-American 
spice blend and tomato paste and cook until 
fragrant, 1 minute.
• Remove pan from heat. Stir through BBQ sauce, 
the butter and water. Season with salt and 
pepper.
Little cooks: Help pour in the BBQ sauce and water 
under adult supervision. 

• Lay mini flourtortillas on a clean surface. 
Spoon pork filling down the centre. Sprinkle 
with Cheddar cheese.
• Roll tortilla up tightly and place, seam-side 
down, evenly spaced on the lined oven tray. 
Drizzle with olive oil and season to taste
Little cooks: Take charge of assembling the 
taquitos! 

• Bake tortilla roll-ups until golden and starting 
to crisp, 8-10 minutes. 

• Meanwhile, wash out frying pan, then return to 
high heat.
• Cook corn kernels until lightly browned, 
4-5 minutes. Transfer to a medium bowl.
• To the corn, add tomato and a drizzle of olive oil
and white wine vinegar. Toss to combine and 
season to taste.
TIP: Cover the pan with a lid if the kernels are 
“popping” out.
Little cooks: Take the lead by tossing the salsa!

• Divide BBQ pork and Cheddar tortilla roll-ups 
between plates.
• Top with light sour cream and corn salsa to 
serve. Enjoy!
Little cooks: Add the finishing touch by topping 
with the sour cream!