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Slow-cooked mexican beef with extra cheesy chips

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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.

17 Ingredients


  • 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 1

    Heat 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 2

    Add 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 3

    Meanwhile, 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 4

    Divide the Mexican beef and cheesy corn chips among serving bowls. Top with avocado, sour cream, jalapeño and coriander. Season and serve with lime wedges.
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Recipe Notes

  • 4 cheese blend is a combo that melts golden without going oily.
Image by Guy Bailey

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