Beef, Tomato & Mozzarella Quesadillas

Mexican

• Ready In: 40 mins
• Serves: 4

Ingredients

•  olive oil flavored cooking spray
• 400  g lean ground beef
• 2  garlic cloves, crushed
• 60  ml  Old El Paso taco sauce
• 1  tablespoon  mexican  taco seasoning
• 1  tablespoon water
• 4  green shallots, ends trimmed, thinly sliced diagonally
• 1 (260 g) packet  bazaar flour tortillas
• 85  g  coarsely grated light mozzarella cheese
• 2 (150 g)  ripe tomatoes, thinly sliced
• 75  g  baby spinach leaves
• 1  ripe avocado, halved, stone removed, peeled, coarsely chopped
• 60  g  feta-stuffed olives, green, halved lengthways
•  lemon wedge, to serve

Directions

1. Spray a large non-stick frying pan with olive oil spray and place over high heat. Add the mince and garlic and cook, stirring with a wooden spoon to break up any lumps, for 2-3 minutes or until heated through. Add the taco sauce, taco seasoning and water and cook, stirring, for 1 minute or until heated through. Remove from heat. Add the green shallot and stir to combine. Transfer to a heatproof bowl.
2. Wipe the frying pan with paper towel. Spray with olive oil spray and heat over medium heat. Place 1 tortilla in the pan. Sprinkle with a little mozzarella and top with one-third of the mince mixture, using the back of a spoon to evenly spread. Top with one-third of the tomato, a little mozzarella and another tortilla. Cook for 1-2 minutes or until golden underneath. Turn and cook for 2-3 minutes or until golden underneath and heated through. Transfer to a baking tray and cover with foil. Place in oven to keep warm. Repeat, in 2 more batches, with the remaining tortillas, mozzarella, mince mixture and tomato, reheating and spraying the pan with olive oil between batches.
3. Combine the spinach, avocado and olives in a bowl. Cut the quesadillas into quarters. Divide among plates and serve with the salad and lemon wedges.