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

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

Put flour onto a plate and roll beef in flour to coat. Set aside.
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.
Heat remaining oil in same pan and brown beef, turning occasionally, for 5 minutes. Transfer meat to slow-cooker bowl.
Pour canned tomato and stock into bowl. Stir in carrot and zucchini. Cover and cook on low for 8 hours.
Transfer beef to a chopping board and shred. Serve beef with pan sauce, tacos, lettuce, tomatoes, cheese and sour cream