Ingredients:
- 500g Coppenagh House Stewing Beef
- 1 cup Chimac Korean BB Sauce
- 500ml of Beef Stock
- 1 tbsp Skillet & Spice Jalapeno Seasoning
- 300g jar mild chunky tomato salsa
- 1 pkt Blanco Niño Crisps
- 1 cup (120g) coarsely grated Coolattin Cheddar
- 1 large ripe tomato, finely chopped
- 1 large ripe avocado, stoned, peeled, finely chopped
- 1/2 red onion, finely chopped
- 1/4 cup coarsely chopped coriander
- 2 tbsp lime juice
- 1/3 cup (80g) sour cream
Method:
Preheat oven to 160C. Place the beef with the sauce and beef stock in a heavy pot with lid. Cook for 2.5hours or until meat pulls apart easily with fork.
Use 2 forks to coarsely shred the beef. Add Skillet & Spice seasoning. Toss to combine. Stir in half the tomato salsa.
Arrange corn chips on a large baking tray. Spoon over beef mixture. Sprinkle with cheddar. Bake for 12-15 mins or until the cheddar melts and beef is heated through.
Meanwhile, combine the tomato, avocado, onion, coriander and lime juice in a small bowl.
Spoon the remaining tomato salsa over the beef mixture on the tray. Top with sour cream. Sprinkle with avocado mixture. Season.
