Pulled Mexican Beef
Created by ImPat on March 2, 2021
- Servings: 4
- Prep Time: 5m
- Cook Time: 5m
- Recipe #36564
Ingredients
- 1 tablespoon olive oil
- 1 red capsicum
- 400 grams red kidney beans, 1 can
- 300 grams corn kernels, 1 can
- 500 grams pulled barbecue beef, (2 x 250 gram packets)
- 600 grams salsa, (2 x 300 gram jars)
- 170 grams corn chips, (1 packet)
- 80 grams cheddar, pre-grated 1 cup
- Fresh coriander, to serve
- Sour cream, to serve
How to Make
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Step 1: Heat oil in a large, deep frying pan over medium heat.
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Step 2: Deseed and chop the capsicum then add to the pan and cook, stirring occasionally, for 3 minutes or until just soft.
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Step 3: Preheat grill/broiler on high.
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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.
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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.
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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.
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Step 7: Sprinkle with coriander and season and serve
Nutritional Facts
- 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