Pulled barbecue beef with pinto beans

Pulled barbecue beef with pinto beans recipe

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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

  • 1/4 red onion, grated
  • 150ml pot soured cream

Each serving contains

  • Energy

    3010kj
    715kcal
    36%
  • Fat

    24g 34%
  • Saturates

    8g 42%
  • Sugars

    22g 24%
  • Salt

    2.2g 36%

of the reference intake
Carbohydrate 70g Protein 54.6g Fibre 13.1g

Method

  1. 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.
  2. 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.
  3. 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.

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