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Slow-cooked mexican beef with extra cheesy chips recipe
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Prep Time:
30 minutes
Cook Time:
130 minutes
Total Time:
160 minutes
Top your favorite Mexican dish with irresistible crunchy, cheesy corn chips.
Ingredients:
  • 36.40 gm 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
  • 5.00 gm ground cumin
  • 2 x 400g cans diced tomatoes
  • 250ml (1 cup) 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
Instructions:
  • In a large flameproof casserole dish over high heat, brown the beef in batches for about 5 minutes. Transfer to a heatproof bowl using a slotted spoon.
  • Saute onion and capsicum until soft, then add garlic, chipotle seasoning, and cumin. Cook until fragrant. Return beef to the pan, then pour in tomatoes and stock. Simmer covered for 1 hour. Uncover and continue to cook for 45 minutes until sauce thickens slightly. Season and fold in black beans.
  • Preheat the grill to medium heat. Arrange the corn chips on a baking tray and generously sprinkle with cheese. Grill for 3-4 minutes until the cheese is melted and golden brown.
  • Place the savory Mexican beef and cheesy corn chips into individual serving bowls. Layer with creamy avocado, tangy sour cream, spicy jalapeño, and fresh coriander. Season to taste and present with lime wedges for a burst of citrus flavor. Enjoy!

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