Recipe courtesy of Wholesome Made Easy by Sarah Pound, Macmillan, RRP $49.00
Affordable, fuss-free and loaded with flavour, this slow-cooker Mexican cheesy beef is a hands-off crowd-pleaser. Beef, beans, corn and rice cook together to create a cheesy, saucy, soul-satisfying meal the whole family will love. Minimal effort, maximum taste – and ideal for feeding a hungry crew without breaking the bank.
Ingredients
- 1 kg beef mince
- 1 large onion, finely diced
- 1 red capsicum, finely chopped
- 2 garlic cloves, finely chopped
- 400 g can diced tomatoes
- 3 tablespoons tomato paste
- 1 tablespoon taco seasoning mix or Mexican spice blend (homemade or store-bought)
- 1 teaspoon salt flakes
- ½ teaspoon freshly ground black pepper
- 300 g (1½ cups) long-grain rice, rinsed well
- 375 ml (1½ cups) beef stock, plus extra if needed
- 400 g can black beans, rinsed and drained
- 200 g (1 cup) fresh, frozen or canned corn kernels
- 185 g (1½ cups) freshly grated cheddar
To serve
- freshly squeezed lime juice
- coriander leaves (optional)
- green salad
Method
1. Combine the beef, onion, capsicum, garlic, tomatoes, tomato paste, taco seasoning, salt and pepper in the slow cooker. Stir well, breaking up the mince with a wooden spoon. Cover with the lid and cook on high for 3 hours, allowing the flavours to meld and the beef to cook through.
2. Stir the rice, stock, black beans and corn in with the beef. Ensure the rice is submerged in the liquid. Cover with the lid and cook for another 1–1 1/2 hours on high, until the rice is tender and has absorbed most of the liquid. Stir occasionally and add extra stock if needed.
3. Sprinkle the cheese generously over the top. Cover with the lid and cook for a few minutes more to melt the cheese or, if your slow cooker base is ovenproof, place it under the hot grill for a few minutes, until the cheese is golden and bubbly.
4. Add a squeeze of lime juice, scatter on some coriander, if desired, and serve your cheesy beef hot with a crisp green salad on the side for freshness and crunch.