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 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.

Arrange 1/2 the mini flour tortillas on a lined oven tray. Reserve 2 portions (about 1 1/2 cups) of the beef mixture for lunch. Divide the remaining beef mixture between the tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese (reserve 50g for lunch!). Fold the empty half of each tortilla over to enclose the filling and press down with a spatula. Brush or spray the tortillas with a drizzle of olive oil and season. 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 oven tray on top of the quesadillas if they unfold during cooking.

While the quesadillas are baking, roughly chop the tomato and cucumber. 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.