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Photo of Pulled beef Mexican one-pot by WW

Pulled beef Mexican one-pot

Total Time
4 hr 45 min
15 min
4 hr 30 min
Talk about melt-in-your-mouth! The beef literally falls apart on the fork before it even reaches your mouth.


Flour tortilla(s)

160 g, (4 x 40g)

Olive oil

1 tbs

Brown onion

1 medium, finely chopped


1 medium, cut into 1cm pieces


2 clove(s), finely chopped

Fresh red chilli

1 whole, thinly sliced, deseeded, plus extra to serve

Beef chuck steak, raw

400 g, (buy 500g) fat trimmed, cut into 3cm pieces

Tomato paste

1 tbs

Ground cumin

2 tsp

Beef stock

1 cup(s)

Reduced fat feta cheese

80 g, crumbled

Fresh coriander

cup(s), coarsely chopped


  1. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook the onion, carrot, garlic and chilli, stirring, for 3 minutes or until softened. Transfer to an 18-cup (4.5L) slow cooker.
  2. Heat the remaining oil in the same pan. Cook the beef, stirring occasionally, for 3-4 minutes or until browned. Add the tomato paste and cumin. Stir to coat the beef. Add the stock and bring to a simmer. Transfer the beef mixture to the slow cooker. Cook, covered, on High for 2 hours or on Low for 4 hours, or until beef is tender. Using two forks, shred the beef. Season with salt and pepper.
  3. Heat the tortillas following packet instructions. Divide the beef among serving bowls. Sprinkle with the feta, coriander and extra chilli, if desired. Serve with the tortillas.


SERVING SUGGESTION: Steamed basmati or brown rice or quinoa instead of tortillas.