Name: Tex-mex beef
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 medium (150g) brown onion, finely chopped; 2 clove garlic, crushed; 1 kilogram gravy or shin beef, cut into 4cm pieces; 3 teaspoon ground cumin; 1 tablespoon sweet paprika; 1 teaspoon ground chilli (optional); 2 tablespoon tomato paste; 400 gram can chopped tomatoes; 2 teaspoon sugar; 2 cup (500ml) water; 400 gram can red kidney beans, drained, rinsed; 8 large flour tortillas; 1/2 x 375g jar tomato salsa; 2/3 cup (160g) sour cream; 3/4 cup (90g) grated cheddar cheese; salad leaves, to serve

Ingredients

2 tablespoon olive oil

1 medium (150g) brown onion, finely chopped

2 clove garlic, crushed

1 kilogram gravy or shin beef, cut into 4cm pieces

3 teaspoon ground cumin

1 tablespoon sweet paprika

1 teaspoon ground chilli (optional)

2 tablespoon tomato paste

400 gram can chopped tomatoes

2 teaspoon sugar

2 cup (500ml) water

400 gram can red kidney beans, drained, rinsed

8 large flour tortillas

1/2 x 375g jar tomato salsa

2/3 cup (160g) sour cream

3/4 cup (90g) grated cheddar cheese

salad leaves, to serve

Method

1.Heat oil in a large saucepan over a medium-high heat. Add onion and garlic. Cook, stirring, until just softened and aromatic. Add beef and stir until just changed colour. Add spices and cook, stirring, for 1 minute. Add tomato paste and cook, stirring, for a further 2 minutes.

2.Stir in undrained tomatoes, sugar and the water. Season with salt. Bring to the boil. Reduce heat and simmer, covered, for 1 hour or until meat is soft and pulls apart easily. If beef is drying out during cooking, add a little extra water.

3.Remove beef from heat. Using 2 forks, pull meat apart into shreds. Stir in beans.

4.Divide tortillas among serving plates. Top with beef mixture, salsa, sour cream, cheese and salad leaves.

Not suitable to microwave. Beef mixture can be frozen in an airtight container.
Note

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Ingredients

Method

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