Pulled Mexican Beef

Prep Time
Cook Time
Ready In

Recipe: #36564

March 02, 2021

"From our weekday newspaper The West Australian. NOTE full recipe title is Pulled Mexican Beef With Cheesy Corn Chips."

Original is 4 servings


  • Serving Size: 1 (480.4 g)
  • Calories 1015.7
  • Total Fat - 24.9 g
  • Saturated Fat - 8.7 g
  • Cholesterol - 63.9 mg
  • Sodium - 3151.9 mg
  • Total Carbohydrate - 139.7 g
  • Dietary Fiber - 37.5 g
  • Sugars - 9.1 g
  • Protein - 62.1 g
  • Calcium - 511.1 mg
  • Iron - 14.8 mg
  • Vitamin C - 7.4 mg
  • Thiamin - 1.3 mg

Step by Step Method

Step 1

Heat oil in a large, deep frying pan over medium heat.

Step 2

Deseed and chop the capsicum then add to the pan and cook, stirring occasionally, for 3 minutes or until just soft.

Step 3

Preheat grill/broiler on high.

Step 4

Rinse and drain the beans, drain the corn and add beans and corn to the pan along with the beef, salsa and 80 ml (1/3 cup) water, stir and then bring to a simmer until heated through.

Step 5

Meanwhile, arrange the corn chips on a baking tray and sprinkle with the cheddar. and cook under grill/broiler for 1-2 minutes or until the cheddar melts then break apart the chips.

Step 6

Pick sprigs from coriander and divide the beef mixture among serving bowls and top with cheesy chips and a dollop of sour cream.

Step 7

Sprinkle with coriander and season and serve


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting the pulled barbecue beef, make sure to choose one that is high-quality and contains no added preservatives or fillers.
  • For the corn chips, look for a brand that is low in sodium and free of artificial flavors or colors.

  • Substitute olive oil with avocado oil. The benefit of this substitution is that avocado oil has a higher smoke point than olive oil, which makes it a better choice for cooking at high temperatures.
  • Substitute pre-grated cheddar with feta cheese. The benefit of this substitution is that feta cheese has a tangy flavor that will add a nice contrast to the other flavors in the dish.

Vegetarian Variation Replace the beef with an equal amount of crumbled tofu and add 1 tablespoon of chili powder and 1 teaspoon of cumin to the pan when cooking the capsicum.

Mexican Rice: Mexican Rice is a great accompaniment to Pulled Mexican Beef as it adds a delicious flavor and texture to the meal. It is also easy to make and can be cooked in the same pan as the beef, making it a great time-saving option.

Black Beans: Black Beans are an excellent side dish to serve with Pulled Mexican Beef. They are full of flavor and provide a great source of protein. They also cook quickly and can be added to the same pan as the beef, making them a great time-saving option.


Q: How long should I cook the capsicum for? A: Cook the capsicum for 3 minutes or until just soft.

Q: How can I tell when the capsicum is cooked?

A: Check the capsicum by inserting a knife into the flesh. If it pierces easily, the capsicum is cooked. You can also check to see if the skin has softened.

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Fun facts:

The cheddar cheese used in this recipe is believed to have been first made in England in the 12th century. The earliest known reference to cheddar cheese dates back to 1170, when it was mentioned in the court records of King Henry II.

The popularity of pulled beef has grown in the past few years, thanks to celebrity chefs like Jamie Oliver and Gordon Ramsay, who have featured the dish in their restaurants and on their television shows.