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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)
Preparation time: 20 minutes
Cooking time: 8 hours
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.
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.
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.