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Slow-cooked Mexican beef and potato gem nachos
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Prep Time:
30 minutes
Cook Time:
130 minutes
Total Time:
160 minutes
Indulge in Mexican beef with potato gem topping and classic nacho extras for a cozy winter feast. Enjoy the flavors of avocado and salsa for a satisfying meal.
Ingredients:
  • 36.40 gm olive oil
  • 2kg gravy beef, trimmed, cut into 5cm pieces
  • 1 red onion, finely chopped
  • 1 red capsicum, deseeded, coarsely chopped
  • 35g pkt One Night in Mexico Smokey Chipotle seasoning
  • 5.00 gm ground cumin
  • 2 x 400g cans diced tomatoes
  • 250ml (1 cup) beef stock
  • 400g can black beans, rinsed, drained
  • 900g frozen potato gems
  • 55g (1/2 cup) coarsely grated 4 cheese blend
  • Fresh oregano leaves, to serve
  • Sour cream, to serve
  • Mashed avocado, to serve
  • Sriracha chilli sauce, to serve
  • 400g cherry tomato medley, halved
  • 1 small red onion, cut into thin wedges
  • 4 shortcut bacon rashers, coarsely chopped
  • 40.00 ml chopped fresh coriander
Instructions:
  • In a large saucepan, heat oil over high heat. Brown the beef in batches by cooking for 5 minutes, turning occasionally, until browned. Use a slotted spoon to transfer the beef to a heatproof bowl.
  • Combine onion and capsicum in the pan, cook while stirring until soft, about 5 minutes. Introduce garlic, chipotle seasoning, and cumin, cook while stirring until fragrant, about 1-2 minutes. Reintroduce the beef to the pan, add diced tomato and stock. Bring to a boil, then simmer on low heat while covered for 1 hour, stirring occasionally. Uncover and continue to cook for another 45 minutes until sauce slightly thickens. Season to taste, then mix in black beans.
  • Preheat oven to 200C/180C fan forced. Line 2 large baking trays with baking paper. Arrange the potato gems on one tray and bake for 30 minutes or until they turn golden brown. Remove from oven and set aside.
  • For the salsa, arrange the tomato and onion on the same tray. Drizzle with oil and season generously. Roast for about 20 minutes until tender and the onion has a slight char.
  • Fry the bacon in a small pan over medium heat, stirring occasionally, for 3-4 minutes until crispy. Drain on a paper towel-lined plate.
  • Preheat the grill on high. Fill a 27cm (top measurement) deep ovenproof frying pan or dish with the beef mixture. Add potato gems on top and sprinkle with cheese. Grill for 2-3 minutes until the cheese melts and the gems turn crisp.
  • 1. Sprinkle oregano over the dish. 2. Top with a dollop of sour cream. 3. Add the tomato and onion mixture. 4. Sprinkle with bacon and coriander. 5. Finish with avocado and a drizzle of sriracha.

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