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Ingredients
- 1.1 kg beef rolled roast
- 1 brown onion diced
- 400 grams tinned red kidney beans rinsed and drained
- 2 cloves garlic crushed
- 400 grams tinned tomatoes
- 1 tbsp jalapeno chillies sliced
- 1 green capsicum diced
- 2 tsp chilli powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1/2 tsp ground cumin
- 8 cups plain corn chips
- 2 cups reduced-fat cheddar cheese grated
Ingredients
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Instructions
If preparing in the oven:
- Preheat oven to 120C.
- Place beef, onion, kidney beans, garlic, tinned tomatoes, jalapenos, capsicum, chilli powder, paprika, onion powder and cumin in a large casserole dish. Stir to combine well. Cover with a lid.
- Bake in the oven for at least 8 hours or until the beef is falling apart and very tender.
- Using two forks, shred the meat into small pieces and combine with the sauce in the dish.
If preparing in a slow cooker:
- Place beef, onion, kidney beans, garlic, tinned tomatoes, jalapenos, capsicum, chilli powder, paprika, onion powder and cumin in the slow cooker with 2 cups of water.
- Stir to combine well and cover with the lid. Cook on low for 8 hours or until the beef is falling apart and very tender. Add more water during cooking if meat is drying out.
- Using two forks, shred the meat into small pieces and combine with the sauce in the dish.
To serve:
- Preheat oven to 180C.
- Either serve on one large dish for everyone to share from or divide corn chips evenly between 10 bowls. Top with an even amount of the chilli beef and vegetables and sprinkle with cheese.
- Place large dish or individual bowls in the oven for 5-10 minutes or until the cheese has melted.
- Serve, being careful of hot serving dishes.
- Leftover beef can be stored in the fridge in an airtight container for 4-5 days or freeze for up to 4 months.
Recipe Notes
358 calories per serve