Cheesy Beef Quesadillas with Cucumber Salsa for Dinner

SPICY! This is a mild spice blend, feel free to add less if you're extra sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a mediumhigh heat. Add the onion and capsicum and cook, stirring, until softened, 2-3 minutes. Add the carrot and cook, stirring, until softened, 2 minutes. Add the beef mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. Add the garlic and Tex-Mex spice blend and cook until fragrant, 1 minute.

Reduce the heat to medium, then add the tomato paste, diced tomatoes (see ingredients list), brown sugar and crumble in the beef stock (2 cubes for 2 people / 3 cubes for 4 people). Stir to combine. Cook until just heated through, 2 minutes.

Lay 1/2 the mini flour tortillas (see ingredients list) over two oven trays lined with baking paper. Reserve 2 portions (about 1 cup) of the beef mixture for lunch, then divide the remaining mixture between the tortillas and sprinkle with the shredded Cheddar cheese (reserve 50g for lunch). Top with the remaining tortillas. Press down on the tortillas gently. Brush or spray the tortillas with olive oil and season with salt and pepper. Bake the quesadillas until the cheese has melted and the tortillas are golden, 5-8 minutes.

While the quesadillas are baking, cut the tomato and cucumber into 1cm pieces. Transfer to a medium bowl with a pinch of salt and pepper, a drizzle of olive oil and a squeeze of lime juice. Toss to combine. Slice the quesadillas into quarters and divide between plates. Top with a dollop of Greek yoghurt and serve with the cucumber salsa.