Baked Beef & Corn Quesadillas
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Baked Beef & Corn Quesadillas

Baked Beef & Corn Quesadillas

with Tomato Salsa & Sour Cream

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
Allergens:
Gluten
Soy
Milk

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 Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1 tin

sweetcorn

1 packet

beef mince

1 packet

tomato paste

6

mini flour tortillas

(Contains Gluten, Soy; May be present: Milk, Soy. )

1 bag

coriander

1 packet

Light Sour Cream

(Contains Milk;)

1 packet

Tomato Salsa

(May be present: Milk, Egg, Cashew, Walnut, Almond, Macadamia. )

1 sachet

Tex-Mex spice blend

1 packet

Cheddar cheese

(Contains Milk;)

Not included in your delivery

olive oil

2 tbs

water

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Nutritional Values

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

Utensils

Large Non-Stick Pan
Baking Tray
Baking Paper

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Grate the carrot. • Drain the sweetcorn.

2
2

• 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.

3
3

• 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!

4
4

• 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.

5
5

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

6
6

• 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!

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