Baked Beef & Corn Quesadillas
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Baked Beef & Corn Quesadillas

Baked Beef & Corn Quesadillas

with Salsa & Sour Cream

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.

Allergens:
Milk
Gluten
Soy

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
DifficultyEasy

Ingredients

Serving amount

1

carrot

1 tin

sweetcorn

½

lime

¾ sachet

Tex-Mex spice blend

1 packet

beef mince

1 sachet

tomato paste

1 packet

Cheddar cheese

(Contains Milk;)

1

tomato

1 bag

baby spinach leaves

1 packet

sour cream

(Contains Milk;)

6

mini flour tortillas

(Contains Gluten, Soy; May be present: Milk, Soy. )

Not included in your delivery

olive oil

2 tbs

water

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3379 kcal
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

Utensils

Baking Paper
Baking Tray
Large Non-Stick Pan

Instructions

Get Prepped
1

Preheat the oven to 200°C/180°C fan-forced. Grate the carrot (unpeeled). Drain the sweetcorn.

Cook the Mince
2

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.

Assemble the quesadillas
3

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
4

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.

Make the Salsa
5

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.

Serve Up
6

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