Baked Beef & Corn Quesadillas

• Heat a large frying pan over high heat.
• Cook carrot, corn and beef mince (no need for 
oil!), breaking up with a spoon, until browned, 
3-4 minutes.

• SPICY! The spice blend is mild, but use less if 
you'’e sensitive to heat. Add Tex-Mex spice blend 
and tomato paste. Cook until fragrant, 1-2 
minutes. 
• Add the water and stir to combine. Remove pan 
from heat and season with salt and pepper. 

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

• Microwave mini flourtortillas on a 
microwave-safe 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 
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.