Baked Tex-Mex Beef & Corn Quesadillas

• 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. 

• Add Tex-Mex spice blend and tomato paste. Cook 
until fragrant, 1-2 minutes.
• Add the water, carrot and sweetcorn. Simmer until 
carrot is softened, 2 minutes. Season to taste with 
salt and pepper. 
TIP: Add a dash more water to loosen the filling,  
if needed.  

• Microwave mini flour tortillas 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 with salt 
and pepper. 
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.