HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBaked Beef & Corn Quesadillas
Baked Beef & Corn Quesadillas

Baked Beef & Corn Quesadillas

with Tomato Salsa & Sour Cream

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

Tags:Kid Friendly

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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 tin


1 packet

beef mince

1 packet

tomato paste


mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 bag


1 packet

light sour cream


1 packet

tomato salsa

(May be present Milk, Egg, Tree Nuts)

1 sachet

Tex-Mex spice blend

(May be present Gluten)

1 packet

shredded Cheddar cheese


Not included in your delivery

olive oil

2 tbs


Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3441 kJ
Fat41.4 g
of which saturates18.3 g
Carbohydrate61.9 g
of which sugars18.6 g
Protein46 g
Sodium1505 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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• Preheat oven to 220°C/200°C fan-forced. • Grate the carrot. • Drain the sweetcorn.


• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince, breaking up with a spoon, until browned, 3-4 minutes. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. Drain any oil from pan, then add Tex-Mex spice blend and tomato paste. Cook until fragrant, 1-2 minutes. • Add the water, carrot and corn. Simmer until carrot is softened, 2 minutes. Season with salt and pepper to taste.

TIP: Add a dash more water to loosen the filling, if needed.


• Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through. • Arrange tortillas over a lined oven tray. Divide the beef filling among tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese. • Fold empty half of each tortilla over to enclose the filling, then press down with a spatula. Brush (or spray) tortillas with olive oil, then season.

Little cooks: Lend a hand by assembling the quesadillas. Be careful, the filling is hot!


• Bake quesadillas until cheese is melted and tortillas are golden, 10-12 minutes. • Spoon any overflowing filling and cheese back into the quesadillas.

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


• While the quesadillas are baking, roughly chop coriander leaves.


• Divide baked beef and corn quesadillas between plates. • Top with a dollop of light sour cream and tomato salsa. • Sprinkle with coriander to serve. Enjoy!

Little cooks: Show them how it's done and top the quesadillas with the sides!