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How to make Beef, tomato and mozzarella quesadillas

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • Olive oil spray
  • 400g lean beef mince
  • 2 garlic cloves, crushed
  • 60ml (1/4 cup) Old El Paso taco sauce
  • 1 tablespoon Mexican taco seasoning
  • 1 tablespoon 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

Method

  • Step 1 Spray a large non-stick frying pan with olive oil spray and place over high heat. Add the mince and garlic and cook, stirring with a wooden spoon to break up any lumps, for 2-3 minutes or until heated through. Add the taco sauce, taco seasoning and water and cook, stirring, for 1 minute or until heated through. Remove from heat. Add the green shallot and stir to combine. Transfer to a heatproof bowl.
  • Step 2 Wipe the frying pan with paper towel. Spray with olive oil spray and heat over medium heat. Place 1 tortilla in the pan. Sprinkle with a little mozzarella and top with one-third of the mince mixture, using the back of a spoon to evenly spread. Top with one-third of the tomato, a little mozzarella and another tortilla. Cook for 1-2 minutes or until golden underneath. Turn and cook for 2-3 minutes or until golden underneath and heated through. Transfer to a baking tray and cover with foil. Place in oven to keep warm. Repeat, in 2 more batches, with the remaining tortillas, mozzarella, mince mixture and tomato, reheating and spraying the pan with olive oil between batches.
  • Step 3 Combine the spinach, avocado and olives in a bowl. Cut the quesadillas into quarters. Divide among plates and serve with the salad and lemon wedges.