Pulled beef nachos
Pulled beef with coriander, lime and sour cream
6
Serves
35 mins
Prep Time
2 hrs 30 mins
Cook Time
Recipe author
Kathy Paterson
Turn the slow cooker on in the morning and come home to the easiest nachos you've ever made. Tender pull apart beef, topped with sour cream and coriander. We love ours with extra lime wedges for a bit of zing.
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Ingredients
Beef
750g Quality Mark chuck steaks
cut into 5 cm cubes
2 onions
finely chopped
4 garlic cloves
crushed
2 tsp ground cumin
2 tsp ground allspice
1 tsp dried oregano
1 Tbsp fresh chopped oregano
1 cup beef stock
400g chopped tomatoes
1 Tbsp tomato paste
1 Tbsp cider vinegar
1 Tbsp brown sugar
1/4 tsp chilli flakes
1 stick cinnamon stick
1 bay leaf
400g can red kidney beans
drained and rinsed
To serve
corn chips
sour cream
fresh coriander leaves
lime juice
Method
To Make Beef
To Serve
Slow Cooker Option
1
Preheat the oven to 160°C.
2
Place a large frying pan over low heat.
3
Add a dash of oil and the onion and cook until soft, about 5 minutes.
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4
Add the garlic and cook for a further 30 seconds.
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5
Transfer to a casserole dish.
6
Rub the meat with the cumin, allspice and oregano.
7
Increase the heat and add another dash of oil to the pan.
8
Add the beef in batches and brown on both sides, placing in the casserole dish as you go.
9
Pour the stock, tomatoes, tomato paste, vinegar and add the brown sugar to the pan and bring up to the boil.
10
Add the chilli flakes, cinnamon stick and bay leaf and pour into the casserole dish.
11
Cover with the lid, place in the oven and cook for 2 hours.
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12
Remove beef from the oven and add the red kidney beans.
13
Return to the oven and continue to cook for a further 30 minutes.
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Nutrition Information per Serving (345g)
This nutrition analysis is based on 6 serves and does not include the corn chips or sour cream to serve.
Energy
1167kJ (279 kcal)
Protein
31.6g
Total Fat
7.8g
Saturated Fat
2.4g
Carbs
16.8g
Dietary Fibre
6.9g
Sodium
417mg
Iron
5.6mg
Zinc
6.7mg
Vitamin B12
1.7µg
