Beef, Tomato & Mozzarella Quesadillas Recipe

Name: Beef, Tomato & Mozzarella Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil flavored cooking spray; 400 g lean ground beef; 2 garlic cloves, crushed; 60 ml Old El Paso taco sauce; 1 tablespoon mexican taco seasoning; 1 tablespoon water; 4 green shallots, ends trimmed, thinly sliced diagonally; 1 (260 g) packet bazaar flour tortillas; 85 g coarsely grated light mozzarella cheese; 2 (150 g) ripe tomatoes, thinly sliced; 75 g baby spinach leaves; 1 ripe avocado, halved, stone removed, peeled, coarsely chopped; 60 g feta-stuffed olives, green, halved lengthways; lemon wedge, to serve

Servings: persons

olive oil flavored cooking spray
400 g lean ground beef
2 garlic cloves, crushed
60 ml Old El Paso taco sauce
1 tablespoon mexican taco seasoning
1 tablespoon water
4 green shallots, ends trimmed, thinly sliced diagonally
1 (260 g) packet bazaar flour tortillas
85 g coarsely grated light mozzarella cheese
2 (150 g) ripe tomatoes, thinly sliced
75 g baby spinach leaves
1 ripe avocado, halved, stone removed, peeled, coarsely chopped
60 g feta-stuffed olives, green, halved lengthways
lemon wedge, to serve

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.
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.
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.

532

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: olive oil flavored cooking spray, 400 g lean ground beef, 2 garlic cloves, crushed, 60 ml Old El Paso taco sauce, and more.

Yes, Beef, Tomato & Mozzarella Quesadillas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef, Tomato & Mozzarella Quesadillas

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