with Cheddar & Corn Chips
Our Slow Cook recipes are perfect for those cold nights - switch on your oven and get ready to cook low and slow to pack maximum flavour. The beauty of this slow-cooked recipe is that it requires minimal elbow work. Most of the magic happens in the oven - where the beef mince and hearty black beans develop a rich depth of flavour from the veggies, passata and Mexican spices like cumin, paprika and chilli. Your only challenge will be to not eat all the corn chips before plating up.
Allergens
Utensils
Tags
Olive oil
Garlic
2 clove
Carrot
1
Brown onion
1
Black beans
1 tin
Beef mince
1 packet
Passata
1 box
Water
0.75 cup
Chicken stock pot
1 packet
Brown sugar
0.5 tsp
Baby spinach leaves
1 bag
Corn chips
1 packet
Mexican Fiesta spice blend
1 sachet
Cheddar cheese
1 packet
• Preheat oven to 200°C/180°C fan-forced. • Finely chop garlic. • Thinly slice carrot into half-moons. • Roughly chop brown onion. • Drain black beans.
• In a large ovenproof pot, heat a drizzle of olive oil over high heat. • Cook beef mince and onion, breaking up with a spoon, until just browned, 4-5 minutes. • SPICY! You may find the spice blend hot. Add less if you're sensitive to heat. Add carrot, Mexican Fiesta spice blend and garlic. Cook, stirring, until fragrant, 1-2 minutes.
• Add passata, the water, chicken stock pot, the brown sugar and black beans. Stir to combine. • Bring to the boil, then remove from heat. • Cover with a lid or foil, then bake until reduced and carrot is tender, 40-45 minutes. • Add baby spinach leaves, stirring to combine.
• Divide corn chips between bowls. • Top with slow-cooked beef and black beans. • Sprinkle with shredded Cheddar cheese to serve. Enjoy!
3748
kJ
Energy (kJ)
38.1
g
Fat
13.1
g
of which saturates
71.8
g
Carbohydrate
23.2
g
of which sugars
54.6
g
Protein
2197
mg
Sodium
