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Chilli Beef Quesadillas Dinner
Chilli Beef Quesadillas Dinner

Chilli Beef Quesadillas Dinner

to Mexican Beef and Herby Rice Lunch

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NutritionDinnerWeight:511g, Energy:2984kJ/714kcal, Fat: 34g, Sat. Fat: 16g, Carbohydrate: 55g, Sugars: 12g, Protein: 41g, Salt: 2.90g
Lunch
Weight: 518g, Energy:2459kJ/589kcal, Fat: 26g, Sat. Fat: 12g, Carbohydrate: 50g, Sugars: 10g, Protein: 36g, Salt: 1.27g

Based on season, the colour of your bell pepper will either be yellow, red or orange to guarantee you get the best quality pepper.

Tags:
Spicy
Allergens:
Cereals containing gluten
•Milk

The quantities provided above are averages only.

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.

Total40 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

480

British Beef Mince

1

Onion

1

Green Pepper

(May contain traces of: Celery)

1

Garlic Clove**

1

Carrot

1

Lime

1

Mexican Style Spice Mix

30

Tomato Puree

1

Finely Chopped Tomatoes

10

Beef Stock Paste

½

Cucumber

(May contain traces of: 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

Energy (kcal)1331 kcal
Energy (kJ)5567 kJ
Fat66.2 g
of which saturates30 g
Carbohydrate108.2 g
of which sugars27.3 g
Protein76.8 g
Salt4.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Zester
•Chopping Board
•Garlic Press
•Grill Pan
•Knife
•Medium Bowl
•Baking Tray
•Grater
•Brush

Instructions

Prep Time
1

Heat a splash of oil in a large frying pan over 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. Meanwhile, halve, peel and chop the onion into small pieces. Halve the pepper and discard the core and seeds. Chop into 1cm pieces. Grate the garlic (or use a garlic press). Trim and coarsely grate the carrot (no need to peel). Zest the lime, then cut into wedges.

Make your Chilli
2

Once the beef is browned, add the onion, pepper and carrot. Cook, stirring, until softened, 2-3 minutes. Stir in the garlic and Mexican spice mix and cook until fragrant, 1 minute. Reduce the heat to medium, then add the tomato puree, chopped tomatoes, beef stock paste and water (see ingredients for amount). Season with salt and pepper, stir to combine and simmer until thick and tomatoey, 10-12 mins. Meanwhile, preheat your oven to 200°C.

Make the Salad
3

Meanwhile, 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. Set aside.

Assemble the 'dillas
4

Lightly oil a large baking tray. Lay 1 tortilla per person on the baking tray (use 2 trays if necessary). Reserve 2 portions of the beef chilli for lunch and allow to cool. Share the remaining mince between the tortillas. Grate on half the cheddar cheese and top with another tortilla. Press the tortillas gently. Brush the tops with oil. Bake the quesadillas until the cheese has melted and the tortillas are golden, 5-8 minutes.

Serve your dinner
5

Carefully slice the quesadillas into quarters and divide between your plates. Top with a dollop of soured cream and serve with the cucumber salsa. Enjoy!

Make your Lunch!
6

When you're ready to pack lunch, in a medium bowl, mix the steamed basmati rice (no need to heat it!), remaining coriander, lime zest and a pinch of salt. Share between 2 plastic containers. Top with the chilli you reserved earlier, a lime wedge and grate on the remaining cheddar cheese. Refrigerate. At lunch, enjoy cold, or alternatively, remove the lime wedge and heat up in a microwave until piping hot. Add lime juice to taste.

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