Mexican Breakfast

Beef Tomato and Mozzarella Quesadillas Mexican

Beef Tomato And Mozzarella Quesadillas Mexican

Ingredients

servings 4

cook time: 15 mins

• olive oil spray
• 400g lean beef mince
• 2 garlic cloves, crushed
• 60ml (1/4 cup) old el paso taco sauce
• 1 tablespoon mexican taco seasoning
• 1 tablespoon water
• 4 green shallots, ends trimmed, thinly sliced diagonally
• 1 x 260g pkt bazaar tortilla wraps
• 85g (1 cup) coarsely grated light mozzarella
• 2 (about 300g) ripe tomatoes, thinly sliced
• 75g baby spinach leaves
• 1 ripe avocado, halved, stone removed, peeled, coarsely chopped
• 60g feta-stuffed green olives, halved lengthways
• lemon wedges, to serve

Method

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

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