Oven-Baked Beef & Corn Quesadillas

Oven-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 getting dinner on the table with minimal fuss. 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 favourite meal.

Allergens:GlutenMilk
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

1 unit

carrot

1 tin

sweetcorn

½ unit

lime

1 packet

beef mince

1 sachet

Tex-Mex spice blend

(May be presentGluten)

1 sachet

tomato paste

8 unit

mini flour tortillas

(ContainsGluten)

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 unit

tomato

1 bag

baby spinach leaves

½ tub

sour cream

(ContainsMilk)

Not included in your delivery

olive oil

2 tbs

water

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)3590 kJ
Fat38.5 g
of which saturates16.8 g
Carbohydrate74.6 g
of which sugars14.2 g
Protein46.5 g
Sodium1420 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Chopping board
Knife
Sieve
Grater
Large Non-Stick Pan
Baking Tray
Spatula
Baking Paper
Medium Bowl
InstructionsPDF
Instructions
Get Prepped
Get Prepped
1

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

Cook the Mince
Cook the Mince
2

In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. Add the beef mince and cook, breaking up with a wooden spoon, for 3-4 minutes or until browned. Add a drizzle more olive oil, the Tex-Mex spice blend and tomato paste and cook for 1-2 minutes or until fragrant. Add the grated carrot, the water and 2/3 of the sweetcorn. Simmer for 2 minutes or until the carrot has softened. Season to taste with salt and pepper. TIP: Add a dash more water if the mixture is too thick.

Assemble the Quesadillas
Assemble the Quesadillas
3

Arrange 1/2 the mini flour tortillas (see ingredients list) on an oven tray lined with baking paper. Divide the beef mixture between the tortillas and top with a sprinkling of shredded Cheddar cheese. Top with the remaining tortillas. Press down on the tortillas gently with the spatula. Brush or spray the tortillas with olive oil and season with salt and pepper.

Bake the Quesadillas
Bake the Quesadillas
4

Bake the quesadillas for 10-12 minutes, or until the cheese has melted and the tortillas are golden.

Make the Salsa
Make the Salsa
5

While the quesadillas are baking, finely chop the tomato. Finely chop the baby spinach leaves. In a medium bowl, combine the tomato, baby 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
Serve Up
6

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