Pulled barbecue beef with pinto beans recipe
Pulled beef with a sticky-sweet barbecue sauce and hearty pinto beans is a first-class dinner, just scoop up with tortilla chips and enjoy.
See method- Serves 4
- 10 mins to prepare and 40 mins to cook
- 715 calories / serving
Ingredients
- 2 x 320g packs smoky barbecue pulled beef
- 2 x 390g tins pinto beans, drained and rinsed
- 400g tin chopped tomatoes
- 2 little gem lettuces, sliced
- 1 x 200g bag tortilla chips, to serve
- barbecue sauce, to serve (optional)
For the soured cream dip
- ¼ red onion, grated
- 150ml pot soured cream
Each serving contains
- Energy
- 3010kJ 715.0kcal
- Fat
- 24g
- Saturates
- 8g
- Salt
- 2.2g
- Sugars
- 22g
of the Reference intake
Carbohydrate 70.0gProtein 54.6gFibre 13.1g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the beef in a baking dish and cook following the packet instructions; shred. Pour over the sachet of barbecue sauce (supplied in the pack), then add the pinto beans and tinned tomatoes. Mix well to combine.
- Return to the oven for 10 minutes, or until heated throughout. Meanwhile, prepare the soured cream dip. Put the red onion and soured cream in a bowl and mix well. Set aside.
- Divide the beef between 4 bowls. Add a handful of lettuce to each and a dollop of the soured cream dip. Serve with the tortilla chips and a drizzle of barbecue sauce, if you like.
- See more Beef recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
