Slow Cooked Beef Nachos


Mexican slow cooked beef makes a delicious topping for nachos, and with only 5 base ingredients there is nothing not to like! For a fresh twist, top with our simple tomato salsa. Yum!

Serves Prep Time 15 Minutes Cook Time 4-5 hours


500g beef suitable for casseroling – gravy beef, chuck, blade, topside or skirt steak

210g packet King Beef and Vegetable Soup Mix

450g can Mexican flavoured tomatoes

1 cup hot water

2 cups cherry tomatoes, halved or quartered (we love NZ Hothouse)

1/2 red onion, finely chopped

1/2 cup fresh coriander, chopped (we love Superb Herb)

Juice of 1 lime

Corn Chips and sour cream, to serve


  1. Trim fat from the meat. Cut the meat into 3 centimetre cubes. Place the soup packet contents in the bottom of a casserole dish – we love Le Creuset.
  2. Top with the meat. Pour over the tomatoes and water. Mix gently to combine. Cover and cook on low in your oven for several hours.
  3. To make the salsa, combine the tomatoes, onion, coriander and lime. Season to taste.
  4. To serve, serve the beef on top of corn chips, then top with the salsa and sour cream.
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