Slow cooked Mexican beef

Name: Slow cooked Mexican beef
Cook time: 20 min
Yield: 4

with steamed rice and a black bean & sweetcorn salsa

Ready in around 20 mins

RECIPE FACT:

Nachos were invented by Ignacio "Nacho" Anaya in 1940.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO COOK THE RICE:

Empty the basmati rice into a medium sized pot with a tight-fitting lid and add 500 ml of warm water. Place pot on stovetop and bring to the boil over a high heat. Once the rice is boiling place lid on the pot and reduce the heat to low and cook for 12 mins. Turn off the heat and let stand for 4 mins covered. Remove the lid and fluff the rice with a fork.
2. TO MAKE THE SALSA:

Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the black beans & corn and cook for 2-3 mins. Remove from the pan and place into a serving bowl. Dice the tomatoes and cucumber into 1 cm cubes and roughly chop the coriander leaves including the stalk. Add tomatoes, cucumber and coriander to the serving bowl with the black beans and corn along with a drizzle of olive oil, season with salt and pepper and mix.
3. TO COOK THE SLOW COOKED MEXICAN BEEF:

Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the slow cooked beef. Cook for 3-4 mins using a wooden spoon to break down any large pieces of meat. Add the Mexican tomato sauce, bring up to a simmer and cook for a further 1 min. Remove from the heat and sprinkle over the grated tasty cheese and allow to stand for 1-2 mins until the cheese has melted.
TO SERVE:

Divide the steamed rice between bowls, top with the slow cooked Mexican beef. Serve with cheese nacho chips, avocado sour cream and black bean and corn salsa.