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.
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/ Serving 4 people
/ Serving 4 people
Tex-Mex spice blend(May be present Gluten)
mini flour tortillas(ContainsGluten, SoyMay be present Soy, Milk)
shredded Cheddar cheese(ContainsMilk)
baby spinach leaves
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.