- 0:10 Prep
- 0:30 Cook
- 4 Servings
- Capable cooks
Layers of minced meat, tortillas and lots of cheese make this a meal everyone will keep asking for.
Ingredients
- 1 tablespoon olive oil
- 5 green onions, sliced
- 500g beef mince
- 2 garlic cloves, crushed
- 2 teaspoons ground cumin
- 2 tablespoons tomato paste
- 1/3 cup Massel beef stock
- 400g can red kidney beans, drained, rinsed
- olive oil cooking spray
- 8 flour tortillas
- 1 cup grated cheddar cheese
- Tomato salsa, to serve
- Sour cream, to serve
Method
- Step 1Heat oil in a non-stick saucepan over medium heat. Add onions. Cook, stirring, for 1 to 2 minutes or until soft. Increase heat to high. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add garlic, cumin and tomato paste. Cook, stirring, for 1 minute or until fragrant.
- Step 2Add stock and beans. Simmer for 3 to 5 minutes or until beans heat through and mixture reduces and thickens slightly.
- Step 3Preheat oven to 180°C. Heat a large, non-stick frying pan over medium heat. Spray pan with oil. Place 1 tortilla in pan. Spoon a quarter of meat mixture over tortilla. Sprinkle with a quarter of cheese. Top with another tortilla. Spray top with oil. Cook for 1 to 2 minutes or until base is golden. Place a plate over frying pan and turn out quesadilla. Slide quesadilla, uncooked side down, back into pan. Cook for 1 to 2 minutes or until golden. Transfer to a baking tray and keep warm in oven. Repeat with remaining tortillas, mince and cheese.
- Step 4Place quesadillas on plates. Cut into quarters. Top with salsa and cream. Serve.
- Low carb
- Low sugar
- Lower gi
Nutrition
2447 kj
Energy
32g
Fat Total
14g
Saturated Fat
6g
Fibre
41g
Protein
117mg
Cholesterol
794.53mg
Sodium
5g
Carbs (sugar)
31g
Carbs (total)
All nutrition values are per serve
- Author: Kerrie Sun
- Image credit: Louise Lister
- Publication: Super Food Ideas
