• 500g piece shin beef, boned
  • 2 Tbsp tomato paste
  • 1 tsp Gregg's Ground Cumin
  • ½ tsp Gregg's Ground Coriander
  • ¼ tsp Gregg's Chilli Flakes (optional)
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 400g can Wattie’s Pinto Beans in Springwater*
  • 400g can Wattie’s Mexican Style Tomatoes
  • Handful coriander leaves, chopped (optional)
  • 6 medium flour tortillas
  • 1 cup grated cheese

  • Tomato and Avocado Salsa:
  • 1 medium avocado, peeled and finely chopped
  • 1 Tbsp red onion, finely chopped
  • 2 medium tomatoes, seeds removed and chopped
  • Juice of ½ lemon
  1. Preheat slow cooker on low.
  2. Cut the beef into 2-3 pieces. Mix together tomato paste, Gregg’s Ground Cumin, Gregg’s Ground Coriander and Gregg’s Chilli Flakes, if wished and spread over the surface of the meat.
  3. Place the meat into the slow cooker. Add onions, garlic and drained Wattie’s Pinto Beans. Pour over Wattie’s Mexican Style Tomatoes. Cover and cook on low for 7-8 hours, until the meat falls apart.
  4. Remove the meat from the cooker and shred using 2 forks. Drain the remaining sauce into a saucepan and add the beans and onions to the meat with the chopped coriander if wished. Mix together. Reduce the sauce over high heat on the stove top until you are left with approximately ½ - ¾ cup.
  5. Preheat oven to 200°C (fan assisted).
  6. Warm the tortillas according to packet directions. Spoon meat and bean mixture onto a tortilla and roll up. Place in a greased lasagne-style dish. Repeat with remaining tortillas. Pour over the reduced sauce and scatter over grated cheese. Bake for 25-30 minutes until cheese is melted and golden and filling hot. Serve with a tomato and avocado salsa and a fresh green salad on the side.

Tomato and Avocado Salsa:

  1. Mix all the ingredients together.

Top Tips

  • * Product available in New World and Pak’n Save.
  • You can serve the slow cooked beef over rice instead, if wished.
  • The slow cooked beef can be made the day before. Fill tortillas and cook as per the recipe – cook time maybe longer to heat up the filling.

Made With

Mexican Style Tomatoes

Ripened on the vine under the Hawke’s Bay sun, Wattie’s Mexican Style Tomatoes are diced and blended, then seasoned for an authentic Mexican flavour.

Rate and Review

8 Ratings

Reviews (8)

Gwen's Review | Rating

Tried nearly all of these and will try the enciladas tomorrow ,family invited me to do again

Sally Vandal's Review | Rating

I made this over 2 days as I wasn’t organised enough, but it was worth it. Delicious and a hit with my family. Will definitely be making again.

Sally Vandal's Review | Rating

I’ve reviewed previously. Still love it but wanted to warn about the tempt and/or time. 200 degrees on fanbake is too hot. It will burn after 10 mins. Regular bake would be fine.

Sarah Rush's Rating
Rosie Bigwood's Review | Rating


Zarlene Kane's Review | Rating

delicious! was a hit with our family!

Petal Hoeta's Rating
Petal Hoeta's Rating