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Beef, tomato and mozzarella quesadillas
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Irresistible classic Mexican dish: Beef, tomato, and cheese-filled tortillas baked to perfection.
Ingredients:
  • Olive oil spray
  • 400g lean beef mince
  • 60ml (1/4 cup) taco sauce
  • 10.00 gm Mexican taco seasoning
  • 20.00 gm water
  • 4 green shallots, ends trimmed, thinly sliced diagonally
  • 1 x 260g pkt tortillas
  • 85g (1 cup) coarsely grated light mozzarella
  • 2 (about 300g) ripe tomatoes, thinly sliced
  • 75g baby spinach leaves
  • 1 ripe avocado, halved, stone removed, peeled, coarsely chopped
  • 60g feta-stuffed green olives, halved lengthways
  • Lemon wedges, to serve
Instructions:
  • Spritz a large non-stick frying pan with olive oil spray and heat it up. Toss in the mince and garlic, stirring with a wooden spoon to break it apart, and cook for 2-3 minutes until heated. Mix in the taco sauce, taco seasoning, and water, stirring for 1 minute until warm. Take the pan off the heat, stir in the green shallot, and transfer the mixture to a heatproof bowl.
  • Pat dry the frying pan with paper towel, then spritz with olive oil spray and heat over medium heat. Lay down 1 tortilla and sprinkle with a bit of mozzarella. Spread one-third of the mince mixture evenly using the back of a spoon. Top with one-third of the tomato and a little more mozzarella. Add another tortilla on top. Cook until golden underneath for 1-2 minutes. Flip and cook for another 2-3 minutes until heated through and golden. Transfer to a baking tray, cover with foil, and keep warm in the oven. Repeat with the rest of the tortillas, mozzarella, mince, and tomato in two more batches, making sure to reheat and spray the pan with olive oil between each batch.
  • Mix the spinach, avocado, and olives in a bowl. Cut the quesadillas into quarters, then divide them among plates. Serve with the salad and lemon wedges.

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