Nacho, nacho man! I want to be, a nacho man! Check out our easy to follow recipe for our incredible slow-cooked beef nachos.
500g / 1.1lb beef suitable for casseroling – gravy beef, chuck, blade, topside or skirt steak
210g / 7.4oz packet Beef and Vegetable Soup Mix
450g / 1lb can Mexican flavoured tomatoes
1 cup hot water
2 cups cherry tomatoes, halved or quartered
1/2 red onion, finely chopped
1/2 cup fresh coriander, chopped
Juice of 1 lime
Corn Chips and sour cream, to serve
1. Trim fat from the meat. Cut the meat into 3cm / 1in cubes. Place the soup packet contents in the bottom of a casserole dish.
2. Top with the meat. Pour over the tomatoes and water. Mix gently to combine. Cover and cook on low in your oven for several hours.
3. To make the salsa, combine the tomatoes, onion, coriander and lime. Season to taste.
4. To serve, serve the beef on top of corn chips, then top with the salsa and sour cream.