Indian Potato & Beef Dosa-Dillas
with Corn Salsa & Yoghurt
We've packaged all the amazing flavours of an Indian-inspired beef and potato dosa into this Mexican-style dish. Teamed with a refreshing salsa and cooling yoghurt, it's a sublime meal everyone will love.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 clove
garlic
½
brown onion
1 tin
sweetcorn
1
carrot
1 packet
beef mince
½ packet
tomato paste
1 sachet
beef-style stock powder
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 bag
baby spinach leaves
2
potato
1 sachet
Mumbai spice blend
2 packet
Cheddar cheese
(Contains: Milk;)
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
olive oil
¼ cup
water
20 g
butter
(Contains: Milk;)
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat the oven to 220°C/200°C fan-forced. Cut potato into 1cm chunks. • Place on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until just tender, 10-15 minutes. • While potato is roasting, finely chop garlic and brown onion (see ingredients). Drain sweetcorn. Grate carrot.
TIP: If your oven tray is crowded, divide potatoes between two trays.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add beef mince, onion and carrot and cook, breaking up, until softened, 4-5 minutes. • Add Mumbai spice blend, tomato paste (see ingredients) and garlic and cook until fragrant, 1 minute. Add the water, butter and beef-style stock powder and stir to combine and simmer until slightly thickened, 1-2 minutes. • Add roasted potato and stir to combine. Season to taste.
Arrange mini flour tortillas over the oven tray lined with baking paper. Divide the filling evenly between tortillas, spooning it onto one half of each tortilla, and top with shredded Cheddar cheese. • Fold the empty half of each tortilla over to enclose the filling and press down gently with a spatula.
TIP: If the tortillas don't fit in a single layer, spread across two trays!
• Brush or spray the tortillas with a drizzle of olive oil. Bake quesadillas until golden, 10-12 minutes. Spoon any overflowing filling and cheese back into the quesadillas.
TIP: You can place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.
• While the quesadillas are baking, roughly chop baby spinach leaves. • Wipe out the frying pan and heat to a high heat. Add corn kernels and cook until lightly browned, 4-5 minutes. • In a medium bowl, combine spinach, corn, white wine vinegar and a drizzle of olive oil. Toss to coat and season to taste.
TIP: Cover the pan with a lid if the kernels are “popping” out.
Little cooks: Take the lead by tossing the salsa!
• Divide the Indian potato and beef dosa-dillas between plates. • Serve with the corn salsa and yoghurt. Enjoy!
