beef, lamb & pork

pulled mexican beef with cheesy corn chips

serves 4 | prep & cooking 10 mins E

1 tbs olive oil
1 red capsicum
400g can red kidney beans
300g can corn kernels
2 x 250g pkt pulled barbecue beef
2 x 300g jars salsa
170g pkt corn chips
80g (1 cup) pre-grated cheddar
Fresh coriander and sour cream, to serve

1 Heat the oil in a large, deep frying pan over medium heat. Preheat an oven grill on high. Deseed and chop the capsicum then add to the pan. Cook, stirring occasionally, for 3 minutes or until just soft.

2 Rinse and drain the beans. Drain the corn. Add beans and corn to the pan with the beef, salsa and 80ml ( 1 /3 cup) water. Stir then bring to a simmer until heated through.

3 Meanwhile, arrange the corn chips on a baking tray and sprinkle with the cheddar. Cook under the grill for 1-2 minutes or until the cheddar melts. Break the corn chips apart.

4 Pick sprigs from the coriander. Divide the beef mixture among serving bowls. Top with the cheesy corn chips and a dollop of sour cream. Sprinkle with coriander sprigs. Season and serve.

top tips

Find pulled beef with the ready-cooked meals near the meat section at the supermarket.

Or cook up a batch of pulled beef on the weekend – in the slow cooker is ideal. Freeze in portions to use midweek.

cheesy gnocchi & chorizo meatball bake

serves 4 | prep & cooking 10 mins E

1 red capsicum