Tex-Mex Spiced Lean Beef Quesadillas

Name: Tex-Mex Spiced Lean Beef Quesadillas with Saucy Charred Corn & Tomato Salsa
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Brown Onion; 1 Carrot; 1 packet Cheddar Cheese; 1 tin Sweetcorn; 2 Garlic; 1 packet Light Sour Cream; 6 Mini Flour Tortillas; 250 g Lean Beef Mince; 1 Snacking Tomatoes; 1 sachet Tex-Mex Spice Blend; 1 packet Tomato Paste; 2 packet Tomato Relish; 1 packet Coriander; 1 drizzle olive oil; ⅓ cup Water

with Saucy Charred Corn & Tomato Salsa

Recipe Development TeamUpdated on July 17, 2026

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Calories

:

801 kcal

Protein

:

43.8g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Allergens:

Milk
Gluten
Soy
Wheat
May contain traces of allergens
Milk
Soy
Gluten
Wheat

These quesadillas are bursting with Tex-Mex-spiced lean beef and gooey melted Cheddar and are all wrapped up in a golden tortilla hug. As one of our most reached-for spice blends, Tex-Mex deserves all of the praise it gets.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1

Brown Onion

1

Carrot

1 packet

Cheddar Cheese

(Contains: Milk)

1 tin

Sweetcorn

2

Garlic

1 packet

Light Sour Cream

(Contains: Milk)

6

Mini Flour Tortillas

(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)

250 g

Lean Beef Mince

1

Snacking Tomatoes

1 sachet

Tex-Mex Spice Blend

(May be present: Gluten, Soy, Wheat)

1 packet

Tomato Paste

2 packet

Tomato Relish

1 packet

Coriander

Not included in your delivery

1 drizzle

olive oil

⅓ cup

Water

Nutritional Values

Energy (kJ)3350 kJ

Calories801 kcal

Fat36.6 g

of which saturates16.3 g

Carbohydrate71.3 g

of which sugars30.6 g

Dietary Fibre10.3 g

Protein43.8 g

Cholesterol95 mg

Sodium1470 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

1

• Preheat oven to 200°C/180°C fan-forced. • Finely chop garlic and carrot. • Drain sweetcorn. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook lean beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Add carot rand cook, stirring, until softened, 5-6 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Add garlic, Tex-Mex spice blend and tomato paste. Cook until fragrant, 1 minute. • Add the water and cook, stirring, until slightly hickened, 1-2 minutes.

2

• Arrange mini flourtortillas on a lined oven tray. Divide beef mixture among tortillas, spooning it onto one half of each tortilla. Top with Cheddar cheese. • Fold the empty half of each tortilla over to enclose the filling, then press down gently with a spatula. Brush or spray with a drizzle of olive oil, then season with salt and pepper. • Bake until cheese is melted and tortillas are golden, 10-12 minutes. TIP: You can place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.

3

• Meanwhile, wipe out frying pan and return to high heat. • Cook corn until lightly browned, 4-5 minutes. Transfer to a bowl to cool slightly. TIP: Cover the pan with a lid if the corn kernels are 'popping' out.

4

• Halve snacking tomatoes. Roughly chop coriander. Add snacking tomatoes and coriander to tomato salsa. • Divide Tex-Mex beef quesadillas between plates. • Serve with charred corn, tomato salsa and light sour cream. Enjoy!