Epic Cheesy Beef Quesadillas

Another bargain box recipe, cooked by Lottie. A really good recipe, just allow a bit of time at the end to put them all together, and don't take your eyes off of them under the grill!

Mince filling

1 brown onion, thinly sliced

1 clove garlic, minced

500-700g beef mince

1.5 tbsp quesadilla spices (garlic powder, smoked paprika, coriander, cumin, black pepper, chilli flakes)

1/2 tsp salt

70g tomato paste

1 cup beef stock

1 cup frozen corn

1 pack spinach tortillas (6 large)

1 cup cheese, grated (dont be stingy on the cheese)

1/3 cup sweet chilli sauce

Beans

1 can kidney beans, rinsed and drained

1 clove garlic, minced

1.5 tsp quesadilla spices (as above)

1/2 tsp salt

1/4 cup water

1tsp olive oil

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Preheat oven to high grill. Set aside oven trays (we used three with two tortillas on each which made it easier to turn them).

Heat a little oil in a frying pan on high heat and cook onion for about 3 minutes, until starting to brown. Add garlic, beef, spices, salt and chilli flakes and cook for 3-4 mins until browned. Add tomato paste, stock and corn, bring to a simmer and cook for 4-5 mins, until thickened. Season to taste.

Place all the bean ingredients in a small saucepan on a low-medium heat. Bring to a simmer and cook for 3-4 mins, until warmed through. Add the oil and mash with a potato masher or fork, until almost smooth.

To fill the quesadillas, place a tortilla on the bench and spread one half with beans. Spoon 1/3-1/2 cup beef on top of the beans. Sprinkle with cheese, drizzle with sweet chilli sauce and fold over to close. Repeat with all the tortillas.

Place two quesadillas on each tray. Brush with oil and grill for about two minutes on each side, watching carefully. You may need to use a spatula to flatten them down as they have a tendancy to puff up under the grill. Move each tray to the bottom of the oven to keep warm as you grill the rest.

Cut each quesadilla into three, put onto a board for everyone to help themselves and garnish with something green.

Serve with a salad of lettuce and carrot ribbons and small bowls of yogurt and sweet chilli sauce. Great with avocado on the side too.

Option: swap out the kidney beans for black beans