Beef Quesadillas

Ingredients

• 60 ml (4 tbsp)The Friendly Food Co ‘Na’cho Problem’ spice mix
• 500 glean beef mince
• 1carrot, grated
• 1red capsicum, diced
• 250 ml (1 cup)corn kernels, thawed if frozen
• 60 ml (¼ cup)tomato paste
• 2 large handfulsbaby spinach
• 12small gluten-free tortillas
• 100 gCheddar or Edam, grated
• 160 gsour cream (optional)
• to tasteolive oil, for cooking and brushing
• to tastecoriander, to garnish (optional)

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C fan-forced.

2. 2

   Brown the beef

   Drizzle olive oil into a large frying pan over high heat. Add the beef mince and cook for 3–5 minutes, breaking it up with a spoon, until just browned.

3. 3

   Add the spice

   Stir in 4 tbsp of Na’cho Problem spice mix and cook for 1 minute. Add a splash of water if the mixture starts sticking to the pan.

4. 4

   Cook the vegetables

   Add the grated carrot, diced capsicum and corn, then cook for 5 minutes.

5. 5

   Wilt the spinach

   Stir in the tomato paste, a splash of water and the spinach until combined. Cook for 1–2 minutes, until the spinach has wilted.

6. 6

   Fill the tortillas

   Arrange the tortillas on a lined oven tray. Spoon the beef mixture onto one half of each tortilla and sprinkle with cheese. Fold the empty half over the filling and press lightly to close. Lightly spray or brush the tops with olive oil.

7. 7

   Bake until golden

   Bake the quesadillas for approximately 10–12 minutes, until the cheese has melted and the tortillas are golden.

8. 8

   Serve the quesadillas

   Serve with a side salad and a dollop of sour cream, and garnish with coriander.

What are beef quesadillas?

Quesadillas are a Mexican dish of tortillas folded around a filling, commonly including cheese, then heated until the outside is crisp and the cheese melts. This version uses spiced beef and vegetables for a hearty filling.

The mix of beef, sweetcorn, carrot, capsicum and spinach gives the quesadillas plenty of texture, while grated cheese helps hold the folded tortillas together. Gluten-free tortillas make the recipe suitable for cooks looking for that option.

Nutrition and macros by portion

The nutrition label shows one serving as written: 760 calories, 43g protein, 77g carbs, 30g fat.

The tortillas and corn provide much of the carbohydrate, while the beef contributes most of the protein. Beef, cheese and the optional sour cream add fat; serve a quesadilla portion with salad to balance the plate with fresh vegetables.

Build flavour in the pan

Beef first: break the mince into small pieces as it browns so it distributes evenly inside the tortillas. Stop when it is just browned, as it will cook further in the oven.

Spice mix: stir it into the beef for a minute before adding the vegetables. If it catches on the pan, use the recipe’s splash of water to loosen it.

Keep the filling balanced

Vegetables: the carrot, capsicum and corn add sweetness and bite. Give them the full 5 minutes in the pan so they begin to soften before the tortillas are filled.

Spinach: add it with the tomato paste and a splash of water, then cook just until wilted. This helps the filling combine without leaving large leaves that are awkward to fold inside.

Fold without overfilling

Filling: divide the mixture across one half of each tortilla, leaving the edges clear. A moderate layer makes the tortillas easier to fold and helps keep the filling inside.

Cheese: sprinkle it over the beef mixture before folding. Press the top half down lightly so the tortilla stays closed as it bakes.

Look for crisp edges

Brush or spray the tortilla tops lightly with olive oil to help them colour in the oven. Bake at 200°C fan-forced for approximately 10–12 minutes.

They are ready when the tortillas are golden and the cheese has melted. Check towards the end of the baking time, as tortilla size and oven performance can affect how quickly they brown.

Serve while warm

These are best served soon after baking, while the tortillas are crisp and the cheese is soft. A side salad adds a cool, fresh contrast to the savoury filling.

Sour cream and coriander are optional finishing touches. Serve them alongside so everyone can add as much as they want.

Recipe notes & tips

• Grate the carrot and dice the capsicum before you start cooking so they are ready to add to the pan.
• Use a large frying pan so the mince can brown rather than crowding together.
• Add only a splash of water if the spice mix or tomato paste begins to stick.
• Spread the filling in an even layer on each tortilla half to make folding easier.
• Keep an eye on the tortillas near the end of baking so they turn golden without becoming too dark.
• Serve the salad and sour cream alongside the quesadillas rather than adding them before baking.

Variations

• Change the cheese: use Cheddar or Edam, as listed, for a savoury melted topping.
• Use fresh corn: cut the kernels from the cob and add them in the same way as thawed or canned corn.
• Add more spinach: stir in extra leaves and cook until just wilted.
• Make it milder: use less of the spice mix to reduce its prominence in the filling.
• Serve with salsa: add a bowl of salsa on the side for a fresh, tangy accompaniment.

Common mistakes to avoid

• Crowding the pan: the mince may steam instead of brown; use a large frying pan and break it up as it cooks.
• Skipping the water: spice or tomato paste can catch on the pan; add a splash when needed.
• Overfilling tortillas: they can be hard to fold and may spill; divide the filling evenly and leave the edges clear.
• Using too much oil: the tortillas can become greasy; brush or spray them lightly.
• Baking by time alone: tortillas can brown at different rates; check for golden colour and melted cheese.

How to store

Refrigerate leftover cooked quesadillas in a covered container for up to 3 days. Reheat in an oven or frying pan until hot, to help restore some crispness; store sour cream separately.

Frequently asked questions