Mexican Beef & Corn Quesadillas with Cheddar Cheese & Sour Cream
Quick Prep | Ready in 15 | Serves 2
- Milk
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
Spice up your day in less than 15 minutes with these beef quesadillas. Add the bold Mexican flavours you know and love to create a mouth-watering filling that will quickly become your new favourite go-to lunch. Perfect to prep and take anywhere, or made on the spot.
Ingredients
1 tin
sweetcorn
1 packet
beef mince
1 sachet
tomato paste
1 sachet
Mexican Fiesta spice blend
1 packet
sour cream
(Contains: Milk;)
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Cheddar cheese
(Contains: Milk;)
1 bag
baby spinach leaves
Not included in your delivery
olive oil
Utensils
Cooking Steps
Drain the sweetcorn. In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the beef mince and sweetcorn, breaking up with a spoon, until the beef is browned, 4 minutes.
SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste. Add the tomato paste and Mexican Fiesta spice blend to the frying pan and cook until fragrant, 1 minute. Remove from the heat, season to taste and set aside to cool.
When you're ready to pack your lunch, spread the sour cream over the mini flour tortillas and sprinkle with the shredded Cheddar cheese. Divide the baby spinach leaves and beef mixture between tortillas. Fold in half then wrap in foil or plastic wrap and refrigerate.
At lunch, remove the wrapping from the quesadillas and reheat in a sandwich press or for 30 second bursts in the microwave until heated to your liking.
