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How to make Shredded chilli beef with loaded nachos

Yield = 6
Prep time: 0:30
Cook time: 3:15
Total time: 3:45

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1kg gravy beef, fat trimmed, cut into 6cm pieces
  • 1 brown onion, finely chopped
  • 1 red capsicum, deseeded, coarsely chopped
  • 3 garlic cloves, crushed
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon sweet paprika
  • 3 teaspoon dried oregano leaves
  • 1 teaspoon ground chilli powder
  • 800g can diced tomatoes
  • 500ml (2 cups) Massel beef stock
  • 400g can red kidney beans, rinsed, drained
  • 230g packet corn chips
  • 120g (1 1/2 cups) coarsely grated cheddar
  • Sour cream, to serve
  • Fresh coriander sprigs, to serve

Tomato salsa

  • 3 ripe tomatoes, coarsely chopped
  • 1 small red onion, finely chopped
  • 2 tablespoons lime juice

Method

  • Step 1 Preheat the oven to 180C/160C fan forced. Heat the oil in a large flameproof casserole dish over medium-high heat. Add half the beef and cook for 3-4 minutes each side. Set aside. Repeat with the remaining beef. Reduce heat to medium. Add the onion and capsicum and cook, stirring, for 5 minutes or until softened. Add the garlic and cook, stirring, for 30 seconds or until aromatic.
  • Step 2 Add ground coriander, cumin, paprika, oregano and chilli, and cook, stirring, for 30 seconds or until aromatic. Return beef to the pan and toss to coat in the spice mixture. Add tomato and stock and bring to the boil. Cover and bake for 2 hours or until beef is tender.
  • Step 3 Use tongs to transfer beef to a plate. Use 2 forks to shred the meat. Return the beef to the pan with the beans. Bake, uncovered for 30 minutes or until the mixture thickens. Season.
  • Step 4 Meanwhile, for the tomato salsa, combine all the ingredients in a bowl and season well with salt.
  • Step 5 Top the beef with corn chips and sprinkle with the cheese. Bake for 20 minutes or until the cheese is melted and golden. Sprinkle with the tomato salsa. Top with the sour cream and fresh coriander.