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Set it, forget it, then come back hours later to tender, smoky beef that falls apart with a fork. Pile it into warm wraps with creamy avocado for a Friday-night feast that practically makes itself.
A slow cooker, or a large lidded casserole dish for the oven method.
1.
If using the oven, heat it to 150°C (130°C fan).
2.
Mix the chilli powder, cumin, paprika and a pinch of salt and pepper, then rub the mixture all over the beef.
3.
Put the onions, peppers and garlic in the slow cooker or casserole dish. Sit the beef on top and pour over the tomatoes.
4.
Cover and cook on low for 8 hours or high for 4–5 hours. In the oven, cook with the lid on for 3½ hours. It's ready when the beef falls apart easily.
5.
Shred the beef with two forks and stir it through the sauce and vegetables. If it's very saucy, cook uncovered for 20–30 minutes to thicken.
6.
Warm the wraps according to the pack instructions and slice the avocado.
7.
Fill each wrap with the beef and avocado, roll up and serve.
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Storage information
Leave the beef to cool, then cover and refrigerate for up to 3 days. Freeze the beef in portions for up to 3 months, defrost overnight in the fridge and reheat until piping hot. Assemble the wraps fresh and slice the avocado just before serving.
Tip
Lower carb: Swap the wraps for little gem or iceberg lettuce cups, and stir a drained 400g tin of black beans into the beef for the last 30 minutes. Lower fat: Use half the avocado.
Cost-saving tips
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