Tex Mex beef
- Portion size: Serves 4
- Hands on time 10 mins, plus 40 mins cooking time
- Difficulty: easy
This recipe cooks steak with red onions, cumin, sweet paprika and cocoa powder until it’s tender and sticky. A perfect midweek meal recipe when served with nachos, guacamole and soured cream.
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Ingredients
- 2 tbsp vegetable oil
- 500g topside or rump steak, cut into pieces
- 1 red onion, cut into wedges
- 2 tsp ground cumin
- 1 tsp sweet smoked paprika
- 1 tsp cocoa powder
- 2 tbsp tomato purée
- 1 tbsp chipotle paste (we like Discovery, from Waitrose)
- 175ml chicken stock
- Green chilli, thinly sliced, to serve
- Nachos, to serve
- Guacamole, to serve
- Soured cream, to serve
- Grated cheese, to serve
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Method
- Heat 1 tbsp vegetable oil in a pan and brown the steak then set aside. Heat the remaining oil in a pan and fry the onion wedges, for 5 minutes, until tender.
- Add the ground cumin, sweet smoked paprika and cocoa powder and cook for a further minute, then stir in the tomato purée, chipotle paste and the chicken stock. Season well and simmer for 30 minutes, until sticky and the meat is tender.
- Put in a serving dish, garnish with green chilli and serve with nachos, guacamole, soured cream and grated cheese.
Nutrition
- 223kcals Calories
- 10.5g (2.2g saturated) Fat
- 32.2g Protein
- 3.7g (2.4g sugars) Carbs
- 0.6g Salt
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