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