Cheesy Beef Quesadillas for Dinner

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

Reduce the heat to medium, then add the tomato paste, diced tomatoes (see ingredients list), brown sugar and crumble in the beef stock (2 cubes for 2 people / 3 cubes for 4 people). Stir to combine. Cook for 2 minutes or until just heated through.

Lay 1/2 the mini flour tortillas over two oven trays lined with baking paper. Reserve 2 portions of the beef mixture for lunch, then divide the remaining beef mixture between the tortillas and top with the shredded Cheddar cheese (reserve a 50g packet for lunch!). Top with the remaining tortillas. Press down on the tortillas gently. Brush or spray the tortillas with olive oil and season with salt and pepper. Bake the quesadillas for 5-8 minutes, or until the cheese has melted and the tortillas are golden.

While the quesadillas are baking, cut the tomato and cucumber into 1cm pieces. Transfer to a medium bowl with a pinch of salt and pepper, a drizzle of olive oil and a squeeze of lime juice. Slice the quesadillas into quarters and divide between plates. Top with a dollop of Greek yoghurt and serve the cucumber salsa on the side.