Baked Tex-Mex Beef & Corn Quesadillas
with Tomato Relish & Sour Cream
- Milk
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
- Gluten
- Wheat
Bursting with tender Tex-Mex beef, juicy corn and of course, melted cheese, this recipe sure hits the spot - and will be on the table faster than takeaway.
Ingredients
250 g
Beef Mince
1
Carrot
1 packet
Cheddar Cheese
(Contains: Milk)
1 tin
Sweetcorn
1 packet
Light Sour Cream
(Contains: Milk)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat)
1 packet
Tomato Paste
1 packet
Tomato Relish
Not included in your delivery
1 drizzle
olive oil
2 tbs
boiling water
Utensils
Cooking Steps
ā¢ Preheat oven to 220Ā°C/200Ā°C fan-forced.
ā¢ Grate carrot and drain sweetcorn.
Little cooks: Under adult supervision, older kids can
help grate the carrot.
ā¢ Heat a large frying pan over high heat.
ā¢ Add carrot, corn and beef mince (no need for oil!),
and cook, breaking up with a spoon, until browned,
3-4 minutes.
ā¢ Add Tex-Mex spice blend and tomato paste. Cook
until fragrant, 1-2 minutes.
ā¢ Add the water and stir to combine. Remove pan
from heat and season with salt and pepper.
TIP: Add a splash more water if the filling is too thick.
ā¢ Microwave mini flour tortillas on a
microwave-safe plate in 10 second bursts until
warmed through.
ā¢ Place tortillas over a lined oven tray. Spoon beef
filling onto one half of each tortilla and top with
Cheddar cheese.
ā¢ Fold empty half over to enclose filling, then press
down with a spatula. Brush or spray with olive oil
and season.
Little cooks: Under adult supervision, help assemble
the quesadillas. Be careful - filling will be hot!
ā¢ Bake until cheese is melted and tortillas are golden,
10-12 minutes.
ā¢ Spoon any overflowing filling and cheese back into
quesadillas.
TIP: Place a sheet of baking paper and a second oven
tray on top if quesadillas unfold during cooking.
ā¢ Divide baked Tex-Mex beef and corn quesadillas
between plates.
ā¢ Top with a dollop of light sour cream and tomato
relish to serve. Enjoy!
Little cooks: Help top the quesadillas with sour cream
and salsa.
Customer reviews
Review summary
Updated on July 2026- Flavour:Ā The Tex-Mex flavours were well received by families, though some found the filling a little mild and suggested adding avocado, black beans, or coriander to boost it.
- Ease of prep:Ā This is a quick and straightforward recipe that most found easy to pull together, making it a solid weeknight option.
- Suggestions:Ā Poking holes in the tortillas before baking helps prevent them puffing up. Some customers added onion to the mince, placed sour cream inside the fold, and baked for 15 minutes with good results.
- Portions:Ā Several customers felt the cheese supplied was not enough to cover six quesadillas and recommended having extra on hand. Many also noted the meal felt more like a snack than a full dinner and suggested serving it alongside a salad, rice, or pico de gallo.
