Cheesy Beef Quesadillas with Cucumber Salsa for Dinner
with Mexican Beef & Herby Rice for Lunch
Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new twist on the recipe to create something different for lunch the next day! Start with easy oven-baked quesadillas for dinner, then pop the extra beef mixture and some quick herby rice in a container to enjoy for lunch the next day. Extra delicious!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 2490kJ Energy, 20.4g Fat, 10.0g Saturated Fat, 57.9g Carbohydrate, 16.6g Sugars, 40.6g Protein, 1260mg Sodium.
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 unit
brown onion
1 unit
capsicum
2 clove
garlic
1 unit
lime
2 unit
carrot
1 packet
beef mince
2 sachet
Tex-Mex spice blend
2 sachet
tomato paste
1 tin
diced tomatoes
2 cube
beef stock
8 unit
mini flour tortillas
(Contains Gluten, Soy; May be present: Milk, Soy. )
3 packet
Cheddar cheese
(Contains Milk;)
1 unit
tomato
1 unit
cucumber
1 packet
Greek-style yoghurt
(Contains Milk;)
1 bag
coriander
1 packet
microwavable basmati rice
(Contains Soy;)
Not included in your delivery
olive oil
½ tsp
brown sugar
¼ cup
water
Nutritional Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. Finely chop the brown onion. Cut the capsicum into 1cm pieces. Finely chop the garlic (or use a garlic press). Zest the lime to get a pinch, then slice into wedges. Grate the carrot (unpeeled).
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.
When you're ready to pack your lunch, add the water and a pinch of salt to the reserved beef mixture and stir to combine. Roughly chop the coriander. In a medium bowl, combine the microwavable basmati rice (no need to heat it), coriander, lime zest and a generous pinch of salt. Divide between two microwavable containers. Top with the Mexican beef, a lime wedge and the reserved Cheddar cheese. Refrigerate. At lunchtime, remove the lime wedge. Microwave the Mexican beef rice bowl until piping hot, 2-3 minutes. Add lime juice to taste.
