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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

¼ red onion, grated
150ml pot soured cream

If you don't have these beans, you can use any tinned bean in water

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

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.