Ingredients
2 tsp chilli powder
1 tsp ground cumin
1 tsp paprika
1 tsp salt
1 tsp pepper
3 cloves garlic
crushed
1.5kg round or chuck steak
1 cup chicken stock
(250ml)
2 tsp olive oil
1 small onion
finely diced
2 bags corn chips
175g each
2 cups grated tasty cheese
(160g)
1 cup sour cream
(250g)
2 avocadoes
for guacamole
1 large lime
juiced, for guacamole
3 tomatoes
diced, for salsa
1/2 red onion
diced, for salsa
1/2 clove garlic
finely diced, for salsa
1 tbsp olive oil
for salsa
2 tbsp coriander
chopped, for salsa
Equipment
- 1 slow cooker
- 1 small bowl
- 1 non-stick frypan
- 1 forks
- 1 large baking tray
- 1 baking paper
Instructions
- Combine spices (chilli powder, cumin, paprika, salt, pepper) in a small bowl.
- Rub crushed garlic all over beef and then rub in the spice mixture.
- Place the beef in a slow cooker, pour over stock and cook on high for 4-6 hours or low for 6-8 hours.
- When beef is tender and the meat is falling apart, remove from slow cooker. Shred the meat using two forks.
- Heat oil in a non-stick frypan and cook onion for 2 minutes.
- Add beef – you may not need all of it – and stir to heat through. Pour over 1 cup of the leftover cooking liquid and cook for a further 2 minutes.
- To make a simple guacamole, mash avocadoes together with lime juice and season well.
- For the salsa, combine all ingredients (tomatoes, red onion, garlic, olive oil, coriander) and season well.
- Preheat oven to 220°C (200°C fan-forced).
- On a large baking tray lined with baking paper, layer half the corn chips. Sprinkle with half the cheese and top with half the beef.
- Repeat with remaining ingredients.
- Bake for 10 minutes until the cheese is melted.
- Transfer to serving platter. Top with guacamole, salsa and sour cream.
Notes
Tip
This recipe makes a lot of beef, so use the leftovers in place of mince in tacos, bolognaise or chilli con carne.
Variation
Halve the chilli quantities if your kids are sensitive to spice. Alternatively, use a store-bought packet of taco seasoning in place of the spice mix.
