BEEF AND CHEESE QUE­SADIL­LAS WITH PICK­LED ONION

Super Food Ideas - - THIS MONTH 20-MINUTE DINNERS -

SERVES 4 PREP 5 MIN­UTES COOK 11 MIN­UTES

1 red onion, thinly sliced into rounds

¼ cup white wine vine­gar

1 tea­spoon caster sugar

Large pinch of salt

1 ta­ble­spoon ex­tra vir­gin olive oil

500g lean beef mince

1 red cap­sicum, finely chopped

1 car­rot, coarsely grated

30g sa­chet salt-re­duced taco spice mix

1 cup tomato purée

8 flour tor­tillas

1¹⁄³ cups grated pizza cheese

2 green onions

½ cup fresh co­rian­der leaves

¹⁄³ cup sour cream

1 Com­bine red onion, vine­gar, sugar, salt and ¼ cup wa­ter in a small bowl. Set aside.

2 Heat oil in a large fry­ing pan over high heat. Cook mince and cap­sicum, break­ing up mince with a wooden spoon, for 5 min­utes or un­til mince is browned. Add car­rot and spice mix. Cook, stir­ring, for 1 minute. Add tomato purée. Cook, stir­ring, for 1 minute or un­til heated through. Set aside.

3 Pre­heat a large sand­wich press. Place 4 tor­tillas on a clean work sur­face. Di­vide mince mix­ture among tor­tillas. Top with cheese, then re­main­ing tor­tillas. Work­ing with 2 que­sadil­las at a time, place in sand­wich press. Cook for 2 min­utes or un­til golden and crisp.

4 Mean­while, drain red onion. Thinly slice green onion. Sprin­kle que­sadil­las with red onion, green onion and co­rian­der. Serve with sour cream.

NU­TRI­TION: (per serve) 3377kj; 40.2g fat; 19.4g sat fat; 49.8g pro­tein; 58g carbs; 5.6g fi­bre; 142mg chol; 1166mg sodium.

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