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 bunch

parsley

½ tub

sour cream

(ContainsMilk)

Not included in your delivery

olive oil

2 tbs

water

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)3580 kJ
Fat38.5 g
of which saturates16.8 g
Carbohydrate74.3 g
of which sugars14 g
Protein46.3 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
1

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

2

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 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.

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 a spatula. Brush or spray the tortillas with olive oil and season with salt and pepper.

4

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

5

While the quesadillas are baking, finely chop the tomato. Roughly chop the parsley leaves. In a medium bowl, combine the tomato, parsley, remaining sweetcorn, a drizzle of olive oil and a small squeeze of lime juice. Season with salt and pepper and mix well.

6

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