Baked Beef & Corn Quesadillas
with Salsa & Sour Cream
These easy beef quesadillas cook all at once in the oven — perfect for family dinner. Add the bold Mexican flavours you know and love, plus a bright and zesty corn salsa and rich sour cream and these will quickly be your new favourites.
The quantities provided above are averages only.
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
Ingredients
2 unit
carrot
1 tin
sweetcorn
1 unit
lime
1 packet
beef mince
1.5 sachet
Tex-Mex spice blend
1.5 tin
tomato paste
16 unit
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 block
Cheddar cheese
(Contains Milk; )
2 unit
tomato
1 bag
baby spinach leaves
2 tub
sour cream
(Contains Milk; )
Not included in your delivery
olive oil
⅓ cup
water
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Grate the carrot (unpeeled). Grate the Cheddar cheese. Drain the sweetcorn. Slice the lime into wedges.
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 wooden spoon, until browned, 3-4 minutes. Add a drizzle more olive oil, the tomato paste (see ingredients list) and 1 1/2 sachets of Tex-Mex spice blend and cook until fragrant, 1-2 minutes. SPICY! This is a mild spice blend, but feel free to add even less if the family prefer. 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 grated 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, spinach, remaining sweetcorn, a drizzle of olive oil and a small squeeze of lime juice. Season with salt and pepper and mix well.
Cut the quesadillas into quarters and divide between plates. Serve with sour cream, tomato salsa and the remaining lime wedges.