Quesadillas With Guacamole

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

• Ready In: 50 mins
• 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.