Baked Beef & Corn Quesadillas
with Tomato Salsa & Sour Cream
Bursting with tender Tex-Mex beef, juicy corn, and of course, melted cheese, this recipe sure hits the spot - and will be on the table faster than takeaway.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
carrot
1 tin
sweetcorn
1 packet
beef mince
1 packet
tomato paste
6
mini flour tortillas
(Contains Gluten, Soy; May be present: Milk, Soy. )
1 packet
Light Sour Cream
(Contains Milk;)
1 packet
Tomato Relish
1 sachet
Tex-Mex spice blend
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
2 tbs
water
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Grate carrot. • Drain sweetcorn.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook beef mince, breaking up with a spoon, until browned, 3-4 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.
• Divide baked beef and corn quesadillas between plates. • Top with a dollop of light sour cream and tomato relish. Enjoy!
Little cooks: Show them how it's done and top the quesadillas with the sour cream and salsa.
