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–+ servings

Cheesy Beef Quesadillas

These Cheesy Beef Quesadillas are a quick, easy and delicious family dinner, perfect for busy after-school evenings. The veggie-packed beef filling can be made ahead and used in quesadillas, with rice, wedges or baked potatoes. Serve with guacamole, salsa and yoghurt or sour cream for an easy weeknight meal everyone will love.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dinner, Lunch
Servings 6

Equipment

Ingredients
  

  • 800 g lean beef mince
  • 1 tbsp olive oil
  • 1 onion finely diced or blended
  • 2 garlic cloves crushed or finely grated
  • 1 carrot grated or blended
  • ½ courgette grated or blended
  • 2 tbsp tomato purée
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 150 ml beef or chicken stock
  • 300 g cheddar grated (I used a mix of cheddar and mozzarella)
  • 8 large tortilla wraps
  • Salt and freshly ground black pepper
  • To Serve
  • Greek yoghurt or sour cream
  • Fresh tomato salsa
  • Chunky guacamole

Instructions
 

  • Heat the olive oil in a large frying pan over a medium heat. Chop or blend the onion, carrot and courgette and cook for 5–6 minutes until softened.
  • Stir in the garlic and cook for 1 minute.
  • Stir in the tomato purée, smoked paprika, cumin and oregano, cooking for 1 minute until fragrant.
  • Add the beef mince and cook for 6–8 minutes, breaking it up with a spoon until browned.
  • Pour in the stock and simmer for 5–8 minutes, until the sauce has thickened and most of the liquid has evaporated, stir through ⅓ of the cheese. Season to taste.
  • Preheat the oven 180ºc fan.
  • Lay three tortilla wraps on a work surface. Cut in half evenly, spoon some beef in the middle, fold the wrap to make a triangle parcel, place on a large frying pan. Add until the pan is full x 6, top with more cheese and bake in the oven until crispy and the cheese has melted.
  • Repeat again.
  • Serve with Greek yoghurt, salsa, guacamole and shredded lettuce.
  • Tips: Add Black beans for more goodness.
  • Make the beef filling ahead of time and keep it in the fridge until you’re ready to assemble.
  • Leftover filling is delicious in wraps, baked potatoes, tacos or burritos.
  • Cook the quesadillas in an air fryer at 180°C for 4–5 minutes, turning halfway, for an extra crispy finish.
  • Storage: Store the beef filling in an airtight container in the fridge for up to 3 days.Freeze the cooled beef filling for up to 3 months. Defrost overnight in the fridge before reheating and assembling the quesadillas.
Keyword Beef, Dinner, Lunch, Mince, Quesadillas
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