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Mexican Recipes
Baked Beef & Corn Quesadillas

Baked Beef & Corn Quesadillas

with Salsa & Sour Cream

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3.5 / 4 Ratingout of 909 ratings
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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.

Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 tin


½ unit


1 packet

beef mince

1 sachet

Tex-Mex spice blend

(May be presentGluten)

1 sachet

tomato paste

8 unit

mini flour tortillas


1 packet

shredded Cheddar cheese


1 unit


1 bag

baby spinach leaves

1 packet

sour cream


Not included in your delivery

olive oil

2 tbs


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3630 kJ
Fat38.6 g
of which saturates16.6 g
Carbohydrate76 g
of which sugars15.4 g
Protein47.3 g
Sodium1430 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Large Non-Stick Pan
Baking Tray
Baking Paper
Medium Bowl
Instructionsarrow up iconarrow up icon
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Get Prepped
Get Prepped

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

Cook the Mince
Cook the Mince

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, until browned, 3-4 minutes. Add a drizzle more olive oil, the Tex-Mex spice blend and tomato paste and cook until fragrant, 1-2 minutes. Add the grated carrot, the 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
Assemble the Quesadillas

Arrange 1/2 the mini flour tortillas on an oven tray lined with baking paper. Divide the beef mixture between the tortillas and top with the 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.

Bake the Quesadillas
Bake the Quesadillas

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

Make the Salsa
Make the Salsa

While the quesadillas are baking, finely chop the tomato. Roughly chop the baby spinach leaves. 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
Serve Up

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