Cheesy Beef Quesadillas & Salsa for Dinner

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion and capsicum, stirring, until softened, 2-3 minutes. Add the carrot and cook, stirring, until softened, 2 minutes. Add the beef mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. Add the garlic and Tex-Mex spice blend and cook until fragrant, 1 minute.

Reduce the heat to medium, then add the tomato paste, chopped tomatoes (see ingredients), brown sugar and beef-style stock powder. Stir to combine. Cook until just heated through, 2 minutes.

Lay 1/2 the mini flour tortillas (see ingredients) over two oven trays lined with baking paper. Reserve 2 portions (about 1 cup) of the beef mixture for lunch, then divide the remaining beef mixture between the tortillas and sprinkle with the shredded Cheddar cheese (reserve 50g for lunch!). 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 until the cheese has melted and the tortillas are golden, 5-8 minutes.

While the quesadillas are baking, cut the tomato and cucumber into 1cm pieces. Transfer to a medium bowl, then add a drizzle of olive oil and a squeeze of lemon juice. Season with salt and pepper. When the quesadillas are done, cut them into quarters and divide between plates. Top with the Greek-style yoghurt and serve with the cucumber salsa.