Baked Beef & Corn Quesadillas

SPICY! This is a mild spice blend, feel free to add less if you're sensitive to heat. 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 if needed, the garlic, tomato paste and Tex-Mex spice blend (see ingredients) and cook until fragrant, 1-2 minutes. Add the grated carrot, capsicum and water. Simmer until the carrot has softened, 2 minutes. Season with salt and pepper.

TIP: Add a dash more water if the mixture is too thick.

Arrange the tortillas over a lined oven tray. Divide the beef mixture between half of each tortilla, then top with the shredded Cheddar cheese. Fold each tortilla over to enclose and press down gently with a spatula. Brush or spray each tortilla 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 lined oven tray on top of the quesadillas if they unfold during cooking.

While the quesadillas are baking, finely chop the tomato. Finely chop the baby spinach leaves. Roughly chop the coriander. In a medium bowl, combine the tomato, baby spinach, coriander, a drizzle of olive oil and a squeeze of lemon juice. Season and toss to combine.