Mexican Beef Quesadillas
with Corn & Tomato Salsa
Bursting with juicy spiced beef, charred corn and melted Cheddar, it’s hard to resist these quesadillas. Fresh, fast and flavour-packed, tonight's dinner ticks all the boxes.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
½
brown onion
2 clove
garlic
1
carrot
1 bag
coriander
1 tin
sweetcorn
1 packet
beef mince
1 packet
tomato paste
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
Light Sour Cream
(Contains Milk;)
1 packet
Tomato Salsa
(May be present: Milk, Egg, Cashew, Walnut, Almond, Macadamia. )
1 sachet
Tex-Mex spice blend
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
⅓ cup
water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. Finely chop brown onion and garlic. Grate carrot. Drain sweetcorn. • In a large frying pan, heat a drizzle of olive oil over a high heat. Add beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes. • Add onion and carrot and cook, stirring, until softened, 5-6 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Add garlic, Tex-Mex spice blend and tomato paste. Cook until fragrant, 1 minute. • Add the water and cook, stirring, until slightly thickened, 1-2 minutes.
• Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through. Arrange tortillas on a lined oven tray. • Divide beef mixture among tortillas, spooning it onto one half of each tortilla. Top with shredded Cheddar cheese. • Fold the empty half of each tortilla over to enclose the filling, then press down gently with a spatula. Brush or spray with a drizzle of olive oil, then season with salt and pepper. • Bake until cheese is melted and tortillas are golden, 10-12 minutes. Spoon any overflowing filling and cheese back into the quesadillas.
TIP: You can 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 a high heat. • Add sweetcorn to pan. Cook, tossing, until golden and lightly charred, 5 minutes. Transfer to a bowl to cool slightly. • Roughly chop coriander. Add to corn. Season, then stir to combine.
• Divide Mexican beef quesadillas between plates. • Serve with corn and tomato salsa and light sour cream.