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Tex mex beef with cornbread topping
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
In just 30 minutes, whip up a delicious Tex Mex beef dish.
Ingredients:
  • 800g beef stir-fry strips
  • 2.50 gm sweet paprika
  • 2 tsp plain flour
  • 36.40 gm extra virgin olive oil
  • 2 onions
  • 1 long green chilli
  • 400g can cherry tomatoes or chopped tomatoes
  • 250ml (1 cup) beef stock
  • 4 cobs corn
  • 300g (2 cups) self-raising flour
  • 100g grated cheddar
  • 200ml buttermilk
  • Coriander sprigs, to serve
  • Sour cream, to serve
Instructions:
  • Preheat the oven to 220C. Heat a large, heavy-based pan over high heat. In a bowl, mix together beef, spices, flour, oil, and 1 teaspoon salt until well combined.
  • In 2 batches, sear beef over high heat, turning occasionally, for 6 minutes until browned (less flipping helps beef caramelize). While beef cooks, peel onions, garlic, and quarter them along with the chili. Pulse everything in a food processor until roughly chopped.
  • Add the beef back to the pan with the onion mixture and cook, stirring, for an additional 5 minutes or until the onions are slightly softened. Pour in the tomatoes and stock, bring to a boil, then remove from heat.
  • Prepare the corn by removing the husks. Cut the kernels off each cob into a food processor, then pulse until roughly chopped. Transfer the corn to a large bowl and combine with self-raising flour, 1 1/2 teaspoons of salt, cheese, and buttermilk. Mix until just combined into a wet dough.
  • Spread the beef mixture into a 20cm x 30cm (5cm-deep) ovenproof dish (or keep in casserole) and place on an oven tray. Dollop spoonfuls of corn mixture on top of the beef. Bake for 13 minutes or until the cornbread is puffed up and golden.
  • Plate the dish and garnish with a dollop of sour cream and fresh coriander.

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