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

Baked Beef & Corn Quesadillas

with Salsa & Sour Cream

Family Friendly
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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 amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 tin




¾ sachet

Tex-Mex spice blend

(May be present Gluten)

1 packet

beef mince

1 sachet

tomato paste

1 packet

shredded Cheddar cheese




1 bag

baby spinach leaves

1 packet

sour cream



mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

Not included in your delivery

olive oil

2 tbs


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3379 kJ
Fat38 g
of which saturates17.4 g
Carbohydrate61.6 g
of which sugars18.3 g
Dietary Fibre0 g
Protein47.8 g
Cholesterol0 mg
Sodium1285 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.


SPICY! This is a mild spice blend, but feel free to add even less if the family prefer. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the beef mince, breaking up with a spoon, until browned, 3-4 minutes. Add a drizzle more olive oil, the tomato paste and Tex-Mex spice blend (see ingredients) 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 softened. Arrange the tortillas over an oven tray lined with baking paper. Divide the beef mixture between one half of each tortilla and sprinkle with Cheddar cheese. Fold each tortilla over to enclose the filling and press down gently with a spatula. 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 filling back into the quesadillas.

TIP: You can place a sheet of baking paper and a second 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. Slice the lime into wedges. 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.