Nachos With Slow Cooked Pulled Beef


Meat Recipes


  • 1 kg flank steak or gravy beef, cut into 5cm pieces
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika or chipotle chilli powder
  • 2 tsp dried oregano
  • salt and black pepper, to taste
  • 1 cup beef stock
  • 2 tbsp tomato paste
  • 2 tbsp brown sugar
  • 2 cloves garlic, crushed
  • 400g tin kidney or black beans, drained
  • 200g corn chips
  • 1 cup grated cheddar cheese
  • Fresh Tomato Salsa
  • ½ red onion, finely diced
  • 2 ripe tomatoes, diced
  • juice of 1 lime
  • 1 green jalapeno chilli, finely chopped
  • ½ cup coriander leaves, chopped
  • Guacamole and sour cream, to serve

Method (click to mark as completed)

Serves 4-6

Preparation time: 20 minutes

Cooking time: 8 hours

  1. Add the beef pieces to the slow cooker bowl with the cumin, chilli powder, oregano, salt and pepper. Toss well to coat. Add the stock, tomato paste, sugar and garlic. Stir to combine. Set the heat to high and cook for 15 minutes, or until the beef is bubbling. Reduce the heat to low and cook for 6-8 hours, or until the beef is tender and falling apart.
  2. Once cooked, shred the beef with two forks. Transfer to an ovenproof dish with the kidney beans. Top with the corn chips and cheese. Bake 5-10 minutes in a hot oven, or until the cheese is melted and golden.
  3. Meanwhile, combine the tomato salsa ingredients. Season with a little salt and mix well. Serve the nachos topped with the fresh tomato salsa, guacamole and sour cream.

Completed steps (click to remove last step)