Mexican Beef Quesadillas
with Cheddar Cheese
- Milk
- Wheat
- Gluten
Loaded with juicy spiced beef, veggies and melted Cheddar cheese, it’s hard to resist these incredibly delicious quesadillas. Plus, it takes just 30 minutes to have this Tex-Mex feast on your dinner table!
Ingredients
1 tin
Sweetcorn
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 sachet
Tex-Mex Spice Blend
1 packet
Sour Cream
(Contains: Milk; )
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
250 g
Beef Mince
1 packet
Tomato Paste
2
Garlic
1 packet
Leek
1
Carrot
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced.
• Finely chop garlic.
• Thinly slice carrot.
• Drain sweetcorn.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook sliced leek, carrot and sweetcorn until just softened, 3-4 minutes.
• Increase the heat to high and cook beef mince, breaking up with a spoon, until browned, 3-4 minutes.
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add garlic and Tex-Mex spice blend to the pan and cook until fragrant, 1 minute.
• Add tomato paste, 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 filling between 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 the filling and press down gently with a spatula. Brush (or spray) the tortillas with a drizzle of olive oil, then season with salt and pepper.
Little cooks: Take the lead and help assemble the quesadillas!
• Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into the quesadillas.
• Divide Mexican beef quesadillas between plates.
• Serve with a dollop of sour cream. Enjoy!
TIP: Cut the quesadillas into wedges if you prefer!
Little cooks: Add the finishing touch by dolloping over the sour cream!
