Serves
8
Prep Time
10 minutes
Cooking Time
480 minutes
Ingredients
- 1 onion, sliced
- 1kg piece beef chuck
- 2 cups beef stock
- ⅓ cup Leggo’s Tomato Paste
- 30g sachet taco seasoning
- 2 cloves garlic, crushed
- 400g can Edgell Red Kidney Beans, drained
- Tortillas, Mexican slaw, diced tomato and guacamole, for serving
Red Kidney Beans
Method
STEP 1Place onion in the bottom of a slow cooker, top with beef. Combine stock, Leggo’s Tomato Paste, taco seasoning, garlic and pour over beef. Cook on low for 8 hours or on high for 4 hours or until beef starts to fall apart.
STEP 2
Remove beef from slow cooker and set aside. Place sauce and Edgell Red Kidney Beans into a medium saucepan. Bring to the boil, reduce heat and simmer for 10 minutes or until sauce is reduced, stirring occasionally.
STEP 3
Meanwhile, pull beef into shreds.
STEP 4
Stir beef through reduced sauce and serve in tortillas with a Mexican slaw, tomato and guacamole.
Tips
You can substitute Edgell Black Beans for the Edgell Red Kidney Beans.