Slow Cooked Beef Nachos

To Prep
To Cook


Olivado Avocado oil

500g beef suitable for casseroling – gravy beef, chuck, blade, topside or skirt steak

210g packet King Vegetable Soup Mix

450g can Mexican flavoured tomatoes

2 1/2 cups hot water

2 cups cherry tomatoes, halved or quartered (we love NZ Hothouse)

1/2 red onion, finely chopped

1/2 cup fresh coriander, chopped (we love Superb Herb)

Juice of 1 lime

Corn Chips and sour cream, to serve


  1. Method

    1. Preheat your oven to 150 degrees C bake.

    2. Cut the meat into 3 centimetre cubes. Drizzle some oil in a casserole dish and set over a medium heat. Add the beef to the pan, and brown for 3-5 minutes or until golden and sealed. Remove from the heat.

    3. Add the soup packet contents to the beef and stir. Pour over the tomatoes and water. Mix gently to combine. Cover with a lid and cook in the oven for 3-4 hours or until tender. Stir every hour.

    4. To make the salsa, combine the tomatoes, onion, coriander and lime. Season to taste.

    5. To serve, serve the beef on top of corn chips, then top with the salsa and sour cream.

Low Salt