Spice up the evening with these Mexican-style chilli beef quesadillas.
Ingredients
- 400g beef mince
- 1 tablespoon smoked paprika or
- 35g pkt taco seasoning
- 400g can chopped tomatoes
- 1 tablespoon olive oil
- 8 x 15cm-diameter flour tortillas
- 1/2 cup (40g) grated cheddar cheese
- 2 ripe avocados, halved, stoned, peeled, coarsely chopped
- 1/4 cup coriander leaves
- Sour cream, to serve
Method
- Step 1Heat a non-stick frying pan over high heat. Add beef and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes colour. Add paprika and cook, stirring, for 1 minute or until combined. Add tomatoes and cook, stirring occasionally, for 5 minutes or until combined and thickened slightly. Set aside for 5 minutes to cool.
- Step 2Preheat oven to 120°C. Heat 1 teaspoon of oil in a frying pan over medium heat. Add a tortilla and spoon over one-quarter of the mince mixture. Sprinkle with one-quarter of the cheese and top with a tortilla. Use a spatula to press tortilla down. Cook for 1 minute or until golden. Turn quesadilla over and cook for a further 1 minute or until golden. Transfer to an oven tray and place in oven to keep warm. Repeat with remaining oil, tortillas, mince and cheese.
- Step 3Meanwhile, combine the avocado and coriander leaves in a small bowl. Cut each quesadilla into wedges. Place on serving plates, dollop with sour cream and top with avocado mixture. Serve immediately.
- Low carb
- Low sugar
Nutrition
2818 kj
Energy
48g
Fat Total
14g
Saturated Fat
7g
Fibre
30g
Protein
84mg
Cholesterol
1202.95mg
Sodium
7g
Carbs (sugar)
28g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Sarah Hobbs
- Image credit: Scott Hawkins
- Publication: Notebook:
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