Quesadillas With Guacamole

Submitted by bluemoon downunder

"From the Australian Women's Weekly's 'Smart Mince'."

 

• Ready In: 50mins
• Ingredients: 13
• Serves: 4

ingredients

• 1 tablespoon olive oil
• 500 g beef mince (for Australians) or 16 ounces ground beef (for Americans)
• 35 g taco seasoning mix (generous one ounce)
• 3⁄4 cup water (180ml)
• 310 g corn kernels, drained (just under 10oz)
• 4 green onions, thinly sliced (green shallots)
• 10 burrito tortillas
• 1 1⁄2 cups cheddar cheese, grated (180g or 6oz)
• 1 tablespoon olive oil, extra

• Guacomole

• 1 medium avocado (250g/8oz)
• 1 tablespoon lemon juice
• 1 medium tomatoes (150g or just under 5oz)
• salt

directions

1. Heat the oil in a large pan, preferably non-stick; add the ground mince/mince beef and stir over a high heat, breaking it up as it cooks to ensure that it doesn't stay in large lumps; cook for about 5 minutes or until the beef has browned.
2. Add the taco seasoning and the water; bring to the boil; reduce the heat to low and simmer, uncovered, for about 5 minutes or until the sauce has thickened; stir in the corn and the green onions.
3. Guacomole: Meanwhile, cut the avocado in half lengthways; remove the seed and scoop the flesh into a bowl; add the lemon juice and mash the avocado roughly with a fork; cut the tomato in half and squeeze gently to remove the seeds; chop the tomato, then add it to the avocado mixture; season to taste with salt.
4. Place half the tortillas on a chopping board; spread the beef mixture evenly over the tortillas; sprinkle with cheese; top with remaining tortillas; using a pastry brush, brush the top of the tortillas with the extra oil (or use an oil spray).
5. Cook the quesadillas in batches in a heated sandwich press until the cheese has melted; or, add the quesadillas to a heated non-stick pan and cook until lightly browned on both sides, turning carefully.
6. Remove the quesadillas from the sandwich press or pan with a plastic spatula; place on a chopping board and cut into quarters with a sharp knife.
7. To keep the quesadillas warm while cooking the remainder, place them on an oven tray and place in a 120°C/100°C fan-forced oven/250°F/1/2 gas mark.
8. Serve the quesadillas with the Guacamole.

Reviews

[kiwidutch]

DH made these and it was great to come home to a ready made meal... we did add the corn. Please see my Rating system: 4 stars for a tasty and easy midweek family meal. Thanks!

 

[Hill Family]

This was a good lunch ... I left out the corn due to personal taste, added a bit of salsa and a bit more cheese. We also served with "Recipe#186675" because we always seem to have some on hand.

 

[Nimz_]

We really enjoyed this. I didn't use the corn at the request of DH. I used recipe #244839 for the taco seasoning and it was wonderful. I doubled the Guacamole because we love it and added some garlic powder and onion powder along with some cayenne pepper to spice it up some. I filled 2 full 2 tortillas with the whole mixture and added some extra cheese. Then baked it at 425 degrees for about 14 minutes. The tortillas were nice and crisp. Thanks for sharing.

 

[Lavender Lynn]

We eat a lot of quesadillas here, mostly the plain cheese and tortilla kind with sour cream and salsa, and this variation with meat and corn was a big hit. Olive oil is a natural match and a nice flavor accent. We made this exactly to the recipe then embellished it further with celantro, homemade salsa, extra cheese, and jalapeno slices to taste. Very nice! Made for 1-2-3 Hit Wonders, Jan 2009.

 

[PalatablePastime]

Very tasty! I loved the guacamole with this! I would prefer, however, a little less meat and corn and a bit more cheese, so I will make those adjustments next time. Thanks for sharing this yummy recipe! ~Sue