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  1. Home
  2. Food

Big beef casserole tacos

Shhh! With lots of sneaky vegies mixed into the sauce, serving up this dish is a clever way to increase your children’s vegetable intake. - by Better Homes and Gardens
  • 08 Jun 2016
Big beef casserole tacos
Andre Martin
Prep: 10 Minutes - Cook: 490 Minutes - Easy - Serves 4-6
Proudly supported by

Ingredients

• 2 Tbsp plain flour

• 1.5kg piece beef chuck steak

• 4 Tbsp extra virgin olive oil

• 2 cloves garlic, crushed

• 1 red onion, diced

• 410g can Ardmona Rich & Thick Classic

• Chopped Tomatoes with Tomato Paste

• 1 cup beef stock

• 2 carrots, grated

• 1 zucchini, grated

• Taco shells, warmed, to serve

• Shredded lettuce, to serve

• Finely diced tomatoes, to serve

• Grated tasty cheese, to serve

• Sour cream, to serve

 

Tips: 

• Serve these with fresh coriander leaves, sliced red chilli and lime wedges for extra flavour.

• Toss any leftover beef with spaghetti or try serving with steamed rice and a good dollop of sour cream.

Method

  1. Put flour onto a plate and roll beef in flour to coat. Set aside.

  2. Heat ½ of the oil in a large non-stick frying pan over medium heat. Add garlic and onion, then cook, stirring occasionally, for 5 minutes or until lightly browned. Transfer to the bowl of a 4.5L slow cooker.

  3. Heat remaining oil in same pan and brown beef, turning occasionally, for 5 minutes. Transfer meat to slow-cooker bowl.

  4. Pour canned tomato and stock into bowl. Stir in carrot and zucchini. Cover and cook on low for 8 hours.

  5. Transfer beef to a chopping board and shred. Serve beef with pan sauce, tacos, lettuce, tomatoes, cheese and sour cream

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