mexican beef
I bought a second-hand Thermomix a few years ago and haven’t really used it to its full potential. I’ve only used it to steam dumplings and poach eggs, something that a microwave can handle. So I thought I would try this recipe to not only expand my Thermomix repertoire, but also find a low effort, high reward meal prep option. But if you don’t have a Thermomix, you could just use a slow cooker instead.
When it comes to effort versus taste, this recipe is hard to beat. You can make this recipe where there is no chopping, there’s a little bit of spooning out of a jar, but mostly opening packets, and throwing into a bowl. And it’s only four ingredients! Simple, easy, and delicious.
This is a great recipe for meal prep because it’s so versatile. You can layer it up for nachos, burrito bowls, tacos, salads, really any Mexican inspired dish. As you can see, I turned this into a burrito bowl with brown rice, cheese, greek yoghurt and Chargrilled Corn- Black Beans With Lime & Herbs. So if you’re not feeling terribly inspired, but love those comforting Mexican flavours, this is your meal prep MVP.
makes 4
Ingredients
- 500g beef cubes
- 1 pack of taco seasoning
- 1/2 cup chicken stock
- 1/3 cup tomato paste
Method
- Throw all the ingredients into the Thermomix bowl.
- Attach the lid to the bowl and add the bowl to the Thermomix and use the following settings – time: 1hr – temperature: 100 degrees Celsius – speed: reverse (the lowest setting). Leave until the Thermomix tells you it’s done.
- Alternatively, throw all the ingredients into a slow cooker and cook on high for 4 hours.
- Serve immediately or refrigerate for up to 3 days.
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