HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBaked Beef & Corn Quesadillas
Baked Beef & Corn Quesadillas

Baked Beef & Corn Quesadillas

with Salsa & Sour Cream

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These easy beef quesadillas cook all at once in the oven — perfect for a family dinner. Add the bold Mexican flavours you know and love, plus a bright and zesty corn salsa and rich sour cream, and these will quickly be your new favourites.


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 Time35 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

2 unit


1 tin


1 unit


1 packet

beef mince

1.5 sachet

Tex-Mex spice blend

(May be present Gluten)

2 sachet

tomato paste

12 unit

mini flour tortillas

(ContainsGluten, SoyMay be present Soy, Milk)

1 packet

shredded Cheddar cheese


2 unit


1 bag

baby spinach leaves

1 packet

sour cream


Not included in your delivery

olive oil

⅓ cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3200 kJ
Fat35.2 g
of which saturates16 g
Carbohydrate62.7 g
of which sugars15.9 g
Dietary Fibre0 g
Protein43.3 g
Cholesterol0 mg
Sodium1300 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fan-forced. Grate the carrot (unpeeled). Drain the sweetcorn. Slice the lime into wedges.


SPICY! This is a mild spice blend, but feel free to add less if the family prefer. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add a drizzle more olive oil, the tomato paste and 1 1/2 sachets of Tex-Mex spice blend and cook until fragrant, 1-2 minutes. Add the grated carrot, water and 2/3 of the sweetcorn. Simmer until the carrot has softened, 2 minutes. Season to taste with salt and pepper.

TIP: Add a dash more water if the mixture is too thick.


Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through. Arrange the tortillas over two oven trays lined with baking paper. Divide the beef mixture among the tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese. Fold each tortilla over to enclose the filling. Brush or spray the tortillas with a drizzle of olive oil and season with salt and pepper.


Bake the quesadillas until the cheese has melted and the tortillas are golden, 10-12 minutes. Spoon any overflowing bean filling and cheese back into the quesadillas.

TIP: You can place a sheet of baking paper and another oven tray on top of the quesadillas if they unfold during cooking


While the quesadillas are baking, finely chop the tomato. Finely chop the baby spinach leaves. In a medium bowl, combine the tomato, spinach, remaining sweetcorn, a drizzle of olive oil and a small squeeze of lime juice. Season with salt and pepper and mix well.


Cut the quesadillas in half and divide between plates. Serve with sour cream, tomato salsa and the remaining lime wedges.