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How to make Chilli beef quesadillas

Yield = 4
Prep time: 0:10
Cook time: 0:20
Total time: 0:30

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 1 Heat 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 2 Preheat 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 3 Meanwhile, 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.