A cheesy Mexican beef, but make it low and slow. Usually, this chilli-style dish turns around quickly for the midweek, but we've put the breaks on for a deeply savoury delight that is eye-rollingly good. It might take more time, but it requires no more effort and the results are, well, just you wait...
SERVES 2
Supplied Ingredients
400g chuck steak
1 red onion
1 tbs Smoky Mexican Mix Up
400g can diced tomatoes
100g mild Mexican salsa
400g can kidney beans
20g pickled jalapenos
200g bechamel sauce
50g shredded cheddar
½ lime*
10g Dijon mustard*
1 cucumber
1 cos lettuce
1 spring onion
*Extra supplied, measured amount
Pantry Ingredients
20ml (1 tbs) olive oil
1 tsp honey
Equipment
medium frypan
6 litre ceramic slow cooker
Ovenproof baking dish
1. BROWN BEEF
Cover slow cooker with lid and preheat to high. Cut beef into 4cm pieces. Season well with salt and pepper. Heat 2 teaspoons oil in a frypan over medium-high heat. Add beef and cook, turning occasionally, for 7–8 minutes or until deep golden brown. Remove from pan and place in slow cooker.
2. ADD ONION AND SPICES
Peel and thinly slice red onion into half-moons. Return pan to medium heat, add onion and cook, stirring occasionally, for 3–4 minutes or until softened. Add Smoky Mexican Mix-Up and cook for a further 30 seconds.
3. SLOW-COOK BEEF
Add tinned tomatoes, mild Mexican salsa and 250ml (1 cup) water to pan and bring to a simmer. Place in the slow cooker and cover with lid and cook on high for 3 ½ - 4 hours or until beef is very tender. Rinse and drain kidney beans. Shred beef with two forks and stir through kidney beans.
HEADS UP: To test the meat is tender, push down on it with a spoon. When it’s ready the meat should fall apart.
4. GRILL BEEF
Turn overhead oven grill to high. Finely chop jalapeños. Place bechamel and jalapeños in a bowl and mix to combine. Transfer beef mixture into an ovenproof baking dish. Spoon bechamel over beef and sprinkle with cheddar. Place under grill for 4–5 minutes or until deep golden brown.
HEADS UP: If not everyone loves spice, simply omit the jalapeños here and serve them on the side when plating up.
5. MAKE SALAD
Juice lime. Place Dijon mustard, remaining oil, honey and lime juice in a bowl and mix to combine. Roughly chop cucumber. Tear lettuce leaves. Thinly slice spring onion. Place cucumber, lettuce and spring onion in bowl with salad dressing and toss to combine.
6. PLATE UP
Divide Mexican beef and bechamel bake between bowls and serve with salad.
