These easy beef quesadillas cook all at once in the oven — perfect for a family dinner. Add the bold Tex-Mex flavours you know and love, plus a bright and zesty corn salsa and rich sour cream and these will quickly be your new favourites.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
/ Serving 4 people
/ Serving 4 people
Tex-Mex spice blend
mini flour tortillas(ContainsGluten)
shredded Cheddar cheese(ContainsMilk)
baby spinach leaves
Preheat the oven to 200°C/180°C fan-forced. Grate the carrot (unpeeled). Drain the sweetcorn. Slice the lemon into wedges.
SPICY! This is a mild spice blend, but feel free to add less if the kids are sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add a drizzle more olive oil, the tomato paste and 1 1/2 sachets of Tex-Mex spice blend and cook until fragrant, 1-2 minutes. Add the grated carrot, water and 2/3 of the sweetcorn. Simmer until the carrot has softened, 2 minutes. Season to taste with salt and pepper. TIP: Add a dash more water if the mixture is too thick.
Lay 1/2 the mini flour tortillas over two oven trays lined with baking paper. Divide the beef mixture between the tortillas and top with shredded Cheddar cheese. Top with the remaining tortillas. Press down on the tortillas gently with a spatula. Brush or spray the tortillas with a drizzle of olive oil and season with salt and pepper.
Bake the quesadillas until the cheese has melted and the tortillas are golden, 10-12 minutes.
While the quesadillas are baking, finely chop the tomato. Finely chop the baby spinach leaves. In a medium bowl, combine the tomato, baby spinach, remaining sweetcorn, a drizzle of olive oil and a small squeeze of lemon juice. Season with salt and pepper and mix well.
Cut the quesadillas into quarters and divide between plates. Serve with the sour cream, salsa and remaining lemon wedges.