Tex-Mex Beef & Bacon Quesadillas
with Zingy Corn Salsa & Yoghurt
The fan-favourite has arrived - the mighty quesadilla. The 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 fan-fav touch with a corn salsa, zingy and vibrant to help catch everyone’s attention.
Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!
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 packet
Leek
1 tin
Sweetcorn
1 sachet
Coriander
250 g
Beef Mince
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
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
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!
