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Baked Beef & Corn Quesadillas

Baked Beef & Corn Quesadillas

with Salsa & Sour Cream

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Bursting with tender Tex-Mex beef, juicy capsicum, and of course, melted cheese, this recipe sure hits the spot - and it will be on the table faster than takeaway.

Tags:Kid Friendly
Allergens:GlutenSoyMilk

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

carrot

1

capsicum

½

lemon

1

garlic

1 packet

beef mince

1 packet

tomato paste

6

mini flour tortillas

(ContainsGluten, SoyMay be present Soy, Milk)

1

tomato

1 bag

baby spinach leaves

1 bag

coriander

1 packet

light sour cream

(ContainsMilk)

¾ sachet

Tex-Mex spice blend

(May be present Gluten)

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

2 tbs

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3423 kJ
Fat37.6 g
of which saturates17.6 g
Carbohydrate62.6 g
of which sugars21.6 g
Protein48.5 g
Sodium1158 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. Grate the carrot. Cut the capsicum into bite-sized pieces. Slice the lemon into wedges. Finely chop the garlic.

2

SPICY! This is a mild spice blend, feel free to add less if you're sensitive to heat. 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 if needed, the garlic, tomato paste and Tex-Mex spice blend (see ingredients) and cook until fragrant, 1-2 minutes. Add the grated carrot, capsicum and water. Simmer until the carrot has softened, 2 minutes. Season with salt and pepper.

TIP: Add a dash more water if the mixture is too thick.

3

Arrange the tortillas over a lined oven tray. Divide the beef mixture between half of each tortilla, then top with the shredded Cheddar cheese. Fold each tortilla over to enclose and press down gently with a spatula. Brush or spray each tortilla with a drizzle of olive oil and season.

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: Place a sheet of baking paper and a second lined oven tray on top of the quesadillas if they unfold during cooking.

5

While the quesadillas are baking, finely chop the tomato. Finely chop the baby spinach leaves. Roughly chop the coriander. In a medium bowl, combine the tomato, baby spinach, coriander, a drizzle of olive oil and a squeeze of lemon juice. Season and toss to combine.

6

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