Baked Beef & Bacon Quesadillas

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook beef mince and diced bacon, breaking up with a spoon, until browned, 4-6 minutes.

TIP: For best results, drain the oil from the pan before cooking the sauce.

• SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add Tex-Mex spice blend and tomato paste (see ingredients). Cook until fragrant, 1-2 minutes. • Add the water, carrot and corn. Simmer until carrot is softened, 2 minutes. Season with salt and pepper.

TIP: Add a dash more water to loosen the filling, if needed.

• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • Arrange tortillas over a lined oven tray. Divide beef filling among tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese. • Fold empty half of each tortilla over to enclose filling, then press down with a spatula. Brush (or spray) tortillas with olive oil, then season.

Little cooks: Under adult supervision, lend a hand by assembling the quesadillas. Be careful, the filling is hot!

• Bake quesadillas until cheese is melted and tortillas are golden, 10-12 minutes. • Spoon any overflowing filling and cheese back into quesadillas.

TIP: Place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.