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Creepy Chipotle Pulled Beef Chilli and Ghostly Dippers
Creepy Chipotle Pulled Beef Chilli and Ghostly Dippers

Creepy Chipotle Pulled Beef Chilli and Ghostly Dippers

with Avocado, Charred Corn and Tomato Salad

Recipe Development Team
Recipe Development TeamPublished on August 20, 2024

Serve up a fright this Halloween with our fiendishly flavoursome recipes. Inspired by some of the world's most popular street food, this tasty Creepy Chipotle Pulled Beef Chilli and Ghostly Dippers is perfect for a casual sharing-style dinner.

Tags:
Family Friendly
New
Allergens:
Cereals containing gluten
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

280 grams

Slow Cooked Beef

6 unit(s)

Plain Taco Tortillas

(Contains: Cereals containing gluten)

160 grams

Sweetcorn

2 unit(s)

Garlic Clove**

1 unit(s)

Lime

1 carton(s)

Black Beans

2 unit(s)

Medium Tomato

30 grams

Tomato Puree

20 grams

Chipotle Paste

10 grams

Beef Stock Paste

1 unit(s)

Avocado

50 grams

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)4444 kJ
Energy (kcal)1062 kcal
Fat51.5 g
of which saturates18.1 g
Carbohydrate86.6 g
of which sugars16.8 g
Dietary Fibre19.2 g
Protein58.7 g
Salt4.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Oven dish
Kitchen Shears
Sieve
Large Frying Pan
Zester
Garlic Press
Medium Bowl

Cooking Instructions and Tips

Cook your Beef
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Remove the beef from the packaging. Place in an ovenproof dish along with the juices. Season with salt and pepper and cover loosely with foil.

When the oven is hot, roast on the middle shelf for 25-30 mins. IMPORTANT: Ensure the beef is piping hot throughout. 

Meanwhile, cut each tortilla in half and then cut each half into a ghost shape (use scissors if easier).

Place on a large baking tray in a single layer and drizzle with oil. TIP: Use two baking trays if necessary. Season with salt and pepper. Set aside to bake later.

Char the Corn
2

Next, drain the sweetcorn in a sieve.

Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the sweetcorn and cook until charred, 5-6 mins.

Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Finish the Prep
3

While your sweetcorn fries, peel and grate the garlic (or use a garlic press). Zest and halve the lime. Drain and rinse the black beans in a sieve.

Cut the tomato into 1cm chunks, then transfer to a medium bowl with the sugar and olive oil for the dressing (see pantry for both amounts). 

Add a squeeze of half the lime juice and season with salt and pepper.

Once the corn has finished cooking, toss it through the tomatoes and dressing. Set aside.

Cook your Beans
4

Wipe out the pan used for the sweetcorn and return to a medium high heat with a drizzle of oil.

Once hot, add the black beans, tomato puree and garlic. Stir-fry for 1-2 mins, then add the sugar and water for the sauce (see pantry for both amounts). 

Cook until thickened slightly, 2-3 mins, then stir through the chipotle paste, beef stock paste and butter (see pantry for amount) and remove from the heat. 

Finishing Touches
5

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices. Season with salt, pepper and a squeeze of lime juice.

When the beef has 7 mins left, bake your tortilla ghosts on the top shelf in the oven until lightly golden brown and crisp, 5-7 mins. TIP: Keep an eye on them to make sure they colour evenly.

Once your beef is cooked, remove from the oven, use two forks to shred the beef as finely as you can, discard any additional cooking juices, then add your shredded beef to your beans. Reheat the beans until everything's piping hot.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

Serve Up
6

To serve, spoon your chipotle beef chilli into a bowl, fan out your avocado slices on top, crumble over your Greek salad cheese and sprinkle over some lime zest. 

Transfer your tomato and charred corn salad and ghost tortilla dippers to separate bowls and serve alongside.

Serve with any remaining lime wedges for squeezing over.

Enjoy! 

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