Aussie Beef Quesadillas
Being Mexican Aussies, we have a soft spot for anything that brings the Australian and Mexican food culture together ☺. So when we discovered this recipe, we were cheering!
What child (Mexican or not) doesn’t enjoy food served in a tortilla, with the excuse to forget the cutlery? And what parent doesn’t enjoy supplying simple, wholesome food to their child?
These quesadillas hit the spot in every way.
They can be served at any time of day – as a weekend breakfast, a quick lunch or even an after-school snack to satisfy hungry children.
And the best thing is that the recipe calls for just a small amount of mince that you may have lurking in the freezer and that ubiquitous tin of baked beans!
Comer con gusto! (eat and enjoy with gusto)
Tasty Aussie Beef Quesadillas
250g beef mince, well drained but uncooked
425g tin baked beans, drained in a colander for several minutes
1½ cup grated cheese
1 tsp ground cumin (optional)
1 tsp salt (optional)
4 – 6 flour tortillas (20cm diameter)
- Heat large non stick frying pan or flat height-adjustable sandwich press over moderate heat.
- Combine mince, baked beans, cheese, cumin and salt in a large bowl.
- Spread approx 1/4 cup of the beef mixture over half of each tortilla, so mixture is roughly 1cm thick.
- Fold over to enclose filling.
- Spray tortilla lightly with oil.
- Cook for 5 – 8 minutes each side until golden brown and cooked through.
- If there is extra moisture gathering in the pan, it may be necessary to blot the pan dry with paper towel while the quesadillas are cooking. This will ensure they remain crispy and not soggy.
- Cut into thirds and serve immediately. Alternatively, wrap in foil and send for school lunches.
Tip: Wipe out excess juices from the pan with paper towel between batches.
Recipe slightly modified from Beef and Lamb