Double Tex-Mex Beef & Bacon Quesadillas
with Zingy Corn Salsa & Yoghurt
The fan-favourite has arrived - the mighty quesadilla. This fragrant beef and bacon filling will entice you to the table, ready to get your hands on these golden goodies. You can add your own touch with corn salsa, cheese, yoghurt and coriander - this one’s guaranteed to catch everyone’s attention.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 tin
Sweetcorn
1 sachet
Coriander
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
500 g
Beef Mince
1 sachet
Tex-Mex Spice Blend
100 g
Diced Bacon
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Tomato Paste
1
Carrot
1
Red Onion
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Thinly slice onion. • Roughly chop coriander. • Drain sweetcorn.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook beef mince, diced bacon and onion, breaking up mince with a spoon, until just browned, 6-7 minutes. TIP: For best results, drain the oil from the pan before starting step 3.
• Add Tex-Mex spice blend and tomato paste to the pan and cook, until fragrant, 1 minute. • Add the brown sugar and water and cook, stirring, until slightly thickened, 1-2 minutes. Season to taste.
• Arrange mini flourtortillas on a lined oven tray. Divide beef mixture among tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese. • Fold the empty half of each tortilla over to enclose filling and press down with a spatula. Brush or spray tortillas with a drizzle of olive oil and season. • Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing beef 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.
• Meanwhile, wipe out frying pan and return to high heat. • Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a small bowl. • Add coriander and a drizzle of white wine vinegar and olive oil to the corn. Toss to combine and season to taste. TIP: Cover the pan with a lid if the corn kernels are 'popping' out.
• Divide Tex-Mex beef and bacon quesadillas between plates. • Top with zingy corn salsa and Greek-style yogurt to serve. Enjoy!
