Cheesy Chilli Beef Quesadillas Dinner
to Mexican Beef and Herby Rice Lunch
We love Cheesy Chilli Beef Quesadillas Dinner to Mexican Beef and Herby Rice Lunch and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
480
Beef Mince
1
Bell Pepper
(May contain Celery)
1
Carrot
1
Lime
1
Mexican Style Spice Mix
30
Tomato Puree
1
Finely Chopped Tomatoes with Onion and Garlic
10
Beef Stock Paste
½
Cucumber
(May contain Celery)
1
Coriander
4
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
60
Mature Cheddar Cheese
(Contains Milk)
75
Soured Cream
(Contains Milk)
1
Steamed Basmati Rice
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the minced beef and cook until browned, 3-4 mins. Break the mince up with a spoon as it cooks. Drain and discard any excess fat from the beef, then season with salt and pepper. Meanwhile, halve the pepper and discard the core and seeds. Chop into 1cm pieces. Trim and coarsely grate the carrot (no need to peel). Zest the lime, then cut into wedges.
Once the beef has browned, add the pepper and carrot. Cook, stirring, until softened, 2-3 mins. Stir in the Mexican style spice mix and cook until fragrant, 1 min. Reduce the heat to medium, then add the tomato puree, chopped tomatoes, beef stock paste and water for the sauce (see ingredients for amount). Season with salt and pepper, stir to combine and simmer until slightly thickened, 10-12 mins.
While the chilli simmers, trim the cucumber then quarter lengthways. Chop widthways into small pieces. Roughly chop the coriander (stalks and all). Transfer the cucumber chunks to a medium bowl with a pinch of salt and pepper, a drizzle of oil and a squeeze of lime juice. Stir in half of the coriander then set aside.
Lightly oil a large baking tray. Lay 1 tortilla per person onto the baking tray (use 2 trays if necessary). Reserve 2 portions of the beef chilli for lunch, set aside and allow to cool. Share the remaining chilli between the tortillas on the baking tray. Grate over half the Cheddar cheese and top with another tortilla. Press the tortillas together gently, then brush the tops with oil. Bake the quesadillas until the cheese has melted and the tortillas are golden, 5-8 mins.
Carefully cut the quesadillas into quarters and divide between your plates. Top with a dollop of soured cream and serve with the cucumber salad. Dinner is ready. Enjoy!
When you're ready to pack lunch, mix together the steamed basmati rice (no need to heat it), lime zest, the remaining coriander and a pinch of salt in a bowl. Share it out between 2 containers. Top with the chilli you reserved earlier, a lime wedge and grate on the remaining Cheddar cheese. Refrigerate. Enjoy it cold for lunch or, alternatively, remove the lime wedge and heat up in a microwave until piping hot. Add lime juice to taste. Enjoy!
