For an easy budget meal try our Mexican beef with corn salsa.
Ingredients
- 2 tablespoons olive oil
- 700g beef chuck steak , trimmed, cut into 3cm cubes
- 2 red capsicums, thinly sliced
- 2 long green chillies, thinly sliced
- 2 teaspoons smoked paprika
- 1 cup Massel beef stock
- 400g can diced tomatoes
- 400g can red kidney beans, drained, rinsed
- 2 (550g) fresh corn cobs, trimmed, husks removed
- 1 small red onion, finely chopped
- 1/4 cup finely chopped fresh coriander
- Flour tortillas, warmed, to serve
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a large flameproof casserole dish over high heat. Cook beef, in batches, for 4 to 5 minutes or until browned. Transfer to a bowl.
- Step 2Heat remaining oil in dish. Add capsicum and chilli. Cook, stirring, for 5 minutes or until capsicum has softened. Add paprika. Cook, stirring, for 1 minute or until fragrant.
- Step 3Return beef and juices to pan. Add stock and tomato. Cover. Bring to the boil. Transfer dish to oven. Cook for 1 hour 30 minutes. Stir in beans. Cook, uncovered, for 30 minutes.
- Step 4Meanwhile, bring a saucepan of water to the boil over high heat. Add corn. Cook for 4 minutes or until tender. Drain. Cool. Using a small sharp knife, cut kernels from cobs. Place corn, onion and coriander in a bowl. Toss to combine. Serve beef mixture with tortillas and corn mixture.
- High fibre
- Low carb
- Lower gi
Nutrition
2291 kj
Energy
23g
Fat Total
6g
Saturated Fat
15g
Fibre
47g
Protein
108mg
Cholesterol
577.09mg
Sodium
13g
Carbs (sugar)
32g
Carbs (total)
All nutrition values are per serve
- Author: Kirrily La Rosa
- Image credit: Steve Brown
- Publication: Super Food Ideas
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