Tex-Mex Beef & Double Bacon Quesadillas

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince, diced bacon, carrot and leek, breaking up mince with a spoon, until just browned, 6-7 minutes (cook in batches if your pan is getting crowded).

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 flour tortillas 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. Little cooks: Kids can help fill and fold the quesadillas.

• 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. Little cooks: Kids can help combine the ingredients for the salsa.