Mexican beef sliders with salad, corn chips & sweet chilli cream
Appliance/Function:
Equipment
- 1 Oven tray
- Baking paper
- 1 Large frypan
- 1 Small bowl
Ingredients
Beef
- 1 carrot
- 1 brown onion
- 1 tbsp olive oil
- 500 g beef mince
- 1 tbsp Mexican seasoning
- 1 tbsp flour or gluten-free flour
- ½ cup beef stock
- 400 g crushed tomatoes
Sliders
- 200 g slider buns or gluten-free buns
- 90 g cheese
Salad
- 1 lettuce
- 2 tomato
- 1 red onion
- ½ cup sour cream
- 1 tbsp sweet chilli sauce
- 150 g corn chips or gluten-free corn chips
Instructions
Before you start
- Preheat oven to 220 °C or 200 °C fan bake. Line an oven tray with baking paper.
Cook beef
- Grate 1 carrot. Peel and finely slice 1 brown onion. Heat 1 tbsp olive oil in a large frypan on medium to high heat. Add onion and cook for 2-3 minutes, until softened. Add carrot, 500 g beef mince and 1 tbsp Mexican seasoning and cook, stirring, for 4-5 minutes, until beef is browned. Add 1 tbsp flour, ½ cup beef stock and 400 g crushed tomatoes and cook for a further 2-3 minutes, until slightly thickened. Season with salt and pepper.
Cook sliders
- Place your hand flat on top of the buns and use a knife to slice through horizontally (do not separate the buns). Grate 90 g cheese. Place the bottom buns on the prepared baking tray. Top with an even layer of beef, cheese and the bun tops. Bake for about 8 minutes, until the cheese is melted and the buns are golden brown.
Make salad
- Thinly slice 1 lettuce. Slice 2 tomato into wedges. Thinly slice 1 red onion (if using). In a small bowl add ½ cup sour cream and 1 tbsp sweet chilli sauce. Stir to combine.
To serve
- Place all the ingredients on a tray for everyone to make their own Mexican beef sliders with salad, corn chips & sweet chilli cream.
Nutrition
Calories: 848kcal | Carbohydrates: 72g | Protein: 42g | Fat: 45g | Saturated Fat: 15g | Cholesterol: 122mg | Sodium: 706mg | Potassium: 1332mg | Fiber: 9g | Sugar: 19g | Calcium: 378mg | Iron: 7mg