The great thing about this casserole is that it takes very little time to prepare, and then just sits and simmers − leaving you free to chat with your guests (or help the kids with their homework!)
425 g can Craig's Mexican-Style Chilli Beans Medium Hot
12 mushrooms, diced
½ cup beef stock
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
Nourishing kidney beans are added to a thick and rich blend of tomatoes, jalapeno peppers, onions and chilli powder. The delicious hot flavour is suitable for those looking for something hot and spicy!
Method
Step 1
1. Dice the beef chuck steak into large 3cm pieces.
Step 2
2. Heat a dash of oil in a frying pan and brown the meat in two batches over a moderate to high heat and then transfer to a casserole.
Step 3
3. Add the onion to the pan and cook 2-3 minutes. Sprinkle over the paprika and cook for half a minute before stirring in the Wattie's Whole Peeled Tomatoes in juice, Wattie's Tomato Puree, Craig's Mexican Style Chilli Beans, mushrooms and beef stock.
Step 4
4. Bring to the boil and then pour over the beef. Cover and cook at 160°C for 1 1/4 hours until the meat is tender.
Step 5
Serve hot with your favourite green vegetable and some mashed potato.
Step 6
Crockpot/Slow Cooker Instructions:
Step 7
For best results, follow steps 1-3 and place all ingredients in slow cooker, except beef stock. Cook on LOW for approx 8 hours (refer to your user manual). Serve as above.
Tips
What do I need?
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1
500 g lean beef chuck steak
2
2 onions, peeled and cut into 2cm dice
3
1 Tbsp paprika
4
400 g can Wattie's Whole Peeled Tomatoes in Juice
5
½ cup Wattie's Tomato Puree
6
425 g can Craig's Mexican-Style Chilli Beans Medium Hot