Baked Tex-Mex Beef & Corn Quesadillas

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

• 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 splash more water if the filling is too thick.   

• Microwave mini flour tortillas on a  
microwave-safe plate in 10 second bursts until 
warmed through. 
• Place tortillas over a lined oven tray. Spoon beef 
filling onto one half  of each tortilla and top with 
Cheddar cheese. 
• Fold empty half over to enclose filling, then press 
down with a spatula. Brush or spray with olive oil 
and season. 
Little cooks: Under adult supervision, help assemble 
the quesadillas. Be careful - filling will be hot! 

• Bake 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 if quesadillas unfold during cooking.