Oven-Baked Beef Quesadillas
with Cheddar Cheese & Sour Cream
- Gluten(Wheat)
- Milk
These easy beef quesadillas cook all at once in the oven — perfect for getting dinner on the table with minimal fuss. Add the bold Tex-Mex flavours you know and love, plus a bright corn salsa and rich sour cream and these will quickly be your new favourite meal.
Ingredients
1
carrot
½ tin
sweetcorn
1 packet
beef mince
1 packet
tomato paste
6
Mini Flour Tortillas
(Contains: Gluten(Wheat))
1
tomato
1 packet
sour cream
(Contains: Milk)
1 sachet
Tex-Mex spice blend
1 packet
Shredded Cheddar Cheese
(Contains: Milk)
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Grate the carrot. Drain the sweetcorn (see ingredients).
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the beef mince, breaking up with a spoon, until browned, 3-4 minutes. Add a drizzle more olive oil, then add the Tex-Mex spice blend and tomato paste and cook until fragrant, 1-2 minutes. Add the carrot, 1/2 the sweetcorn and a splash of water. Simmer until softened, 2 minutes. Season with salt and pepper.
TIP: Add a dash more water if the mixture is too thick.
Arrange the mini flour tortillas on a lined oven tray. Divide the beef mixture between the tortillas, spooning it onto one half of each tortilla, then sprinkle with some shredded Cheddar cheese. 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, finely chop the tomato. In a medium bowl, combine the tomato, remaining sweetcorn and a drizzle of olive oil and white wine vinegar. Season to taste.
Divide the quesadillas between plates. Top with the tomato salsa. Serve with a dollop of sour cream.
TIP: Cut the quesadillas into quarters if you prefer.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty Tex-Mex flavours, though some found it could use more spice or heat for a true Mexican kick.
- Ease of prep: Reviewers praised how quick and easy these quesadillas were to make, with several mentioning it's great for busy weeknights.
- Suggestions: Consider adding black beans, avocado, or coriander to boost flavour and nutrition; serve with a fresh green salad on the side.
- Next-day meals: Several customers mentioned the quesadillas kept well, making great leftovers for lunch the next day.
- Portions: Some found the meal a bit small for dinner; adding extra vegetables or a side salad helped make it more filling.
