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Mexican Beef Quesadillas

Mexican Beef Quesadillas

with Corn & Tomato Salsa

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Bursting with juicy spiced beef, charred corn and melted Cheddar, it’s hard to resist these quesadillas. Fresh, fast and flavour-packed, tonight's dinner ticks all the boxes.

Tags:QuickKid Friendly
Allergens:GlutenSoyMilk

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.

Preparation Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½

brown onion

2 clove

garlic

1

carrot

1 bag

coriander

1 tin

sweetcorn

1 packet

beef mince

1 packet

tomato paste

6

mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 packet

light sour cream

(ContainsMilk)

1 packet

tomato salsa

(May be present Milk, Egg, Tree Nuts)

1 sachet

Tex-Mex spice blend

(May be present Gluten)

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

⅓ cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3696 kJ
Fat43.8 g
of which saturates18.6 g
Carbohydrate66.9 g
of which sugars21.3 g
Protein48.4 g
Sodium1583 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• Preheat oven to 200°C/180°C fan-forced. Finely chop brown onion and garlic. Grate carrot. Drain sweetcorn. • In a large frying pan, heat a drizzle of olive oil over a high heat. Add beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes. • Add onion and carrot and cook, stirring, until softened, 5-6 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Add garlic, Tex-Mex spice blend and tomato paste. Cook until fragrant, 1 minute. • Add the water and cook, stirring, until slightly thickened, 1-2 minutes.

2

• Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through. Arrange tortillas on a lined oven tray. • Divide beef mixture among tortillas, spooning it onto one half of each tortilla. Top with shredded Cheddar cheese. • Fold the empty half of each tortilla over to enclose the filling, then press down gently with a spatula. Brush or spray with a drizzle of olive oil, then season with salt and pepper. • Bake until cheese is melted and tortillas are 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.

3

• Meanwhile, wipe out frying pan and return to a high heat. • Add sweetcorn to pan. Cook, tossing, until golden and lightly charred, 5 minutes. Transfer to a bowl to cool slightly. • Roughly chop coriander. Add to corn. Season, then stir to combine.

4

• Divide Mexican beef quesadillas between plates. • Serve with corn and tomato salsa and light sour cream.