Tex-Mex Spiced Lean Beef Quesadillas
with Saucy Charred Corn & Tomato Salsa
- Milk
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
- Gluten
- Wheat
These quesadillas are bursting with Tex-Mex-spiced lean beef and gooey melted Cheddar and are all wrapped up in a golden tortilla hug. As one of our most reached-for spice blends, Tex-Mex deserves all of the praise it gets.
Ingredients
1
Brown Onion
1
Carrot
1 packet
Cheddar Cheese
(Contains: Milk)
1 tin
Sweetcorn
2
Garlic
1 packet
Light Sour Cream
(Contains: Milk)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy.)
250 g
Lean Beef Mince
1
Snacking Tomatoes
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
1 packet
Tomato Paste
2 packet
Tomato Relish
1 packet
Coriander
Not included in your delivery
1 drizzle
olive oil
⅓ cup
Water
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Finely chop garlic and carrot. • Drain sweetcorn. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook lean beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Add carot rand 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 hickened, 1-2 minutes.
• Arrange mini flourtortillas on a lined oven tray. Divide beef mixture among tortillas, spooning it onto one half of each tortilla. Top with 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. TIP: You can place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.
• Meanwhile, wipe out frying pan and return to high heat. • Cook corn until lightly browned, 4-5 minutes. Transfer to a bowl to cool slightly. TIP: Cover the pan with a lid if the corn kernels are 'popping' out.
• Halve snacking tomatoes. Roughly chop coriander. Add snacking tomatoes and coriander to tomato salsa. • Divide Tex-Mex beef quesadillas between plates. • Serve with charred corn, tomato salsa and light sour cream. Enjoy!
