Recipe may contain gluten, peanuts, tree nuts, milk and soy.
Crunchy, cheesy corn chips are the crowning glory on top of this crowd-pleasing Mexican dinner.
2 tbsp olive oil
1.8kg gravy beef, excess fat trimmed, cut into 5cm pieces
1 red onion, finely chopped
1 red capsicum, deseeded, cut into 2cm pieces
2 garlic cloves, crushed
35g pkt chipotle seasoning
2 tsp ground cumin
2 x 400g cans diced tomatoes
250ml (1 cup) Massel Beef Style Liquid Stock
400g can black beans, rinsed, drained
230g pkt corn chips
100g (1 cup) pre-grated 4 cheese blend
Sliced avocado, to serve
Sour cream, to serve
Sliced fresh jalapeño chillies, to serve
Fresh coriander leaves, to serve
Lime wedges, to serve
4 Method Steps
Step 1Heat the oil in a large flameproof casserole dish over high heat. Cook the beef, in batches, turning occasionally, for 5 minutes or until browned. Use a slotted spoon to transfer to a heatproof bowl.
Step 2Add the onion and capsicum to the dish and cook, stirring, for 5 minutes or until soft. Add the garlic, chipotle seasoning and cumin. Cook, stirring, for 1-2 minutes or until aromatic. Return the beef to the pan and add the tomatoes and stock. Bring to the boil. Reduce heat to low. Cover. Cook, stirring occasionally, for 1 hour. Uncover and cook, stirring occasionally, for a further 45 minutes or until the sauce thickens slightly. Season then stir in the black beans.
Step 3Meanwhile, preheat a grill on medium. Spread the corn chips over a baking tray. Sprinkle with cheese. Grill for 3-4 minutes or until melted and golden.
Step 4Divide the Mexican beef and cheesy corn chips among serving bowls. Top with avocado, sour cream, jalapeño and coriander. Season and serve with lime wedges.
- 4 cheese blend is a combo that melts golden without going oily.