Mexican Beef & Sweetcorn Quesadillas
with Cheddar Cheese & Sour Cream
- Milk
- Wheat
- Gluten
Ingredients
1 tin
Sweetcorn
1 packet
Sour Cream
(Contains: Milk; )
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Tomato Paste
1 sachet
Mexican Fiesta Spice Blend
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
250 g
Beef Mince
1 packet
Baby Spinach Leaves
Nutrition Values
Cooking Steps
Drain the sweetcorn. Heat a large frying pan over a high heat with a drizzle of olive oil. Cook the beef mince and sweetcorn, breaking the beef up with a spoon, until browned, 4 minutes.
SPICY! The spice blend is hot, use less if you're sensitive to heat. Add the tomato paste and Mexican Fiesta spice blend to the beef and cook until fragrant, 1 minute. Remove from the heat, season to taste and set aside to cool.
When you're ready to pack your lunch, spread the sour cream over the mini flour tortillas. Sprinkle with the shredded Cheddar cheese. Divide the beef mixture and baby spinach leaves between tortillas. Fold in half and wrap in foil or plastic wrap. Refrigerate.
At lunch, remove the quesadillas from the wrapping and reheat in a sandwich press or on a plate in the microwave for 30 seconds bursts until piping hot. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved this dish, describing it as simple yet satisfying.
- Ease of prep: These quesadillas are easy to make and work well for picnics or packed lunches.
- Suggestions: Use a sandwich press to crisp up the tortillas for better texture.
