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