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 6 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
- 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.
- 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.
- To make the salsa, combine the tomatoes, onion, coriander and lime. Season to taste.
- To serve, serve the beef on top of corn chips, then top with the salsa and sour cream.