Acapulco Beef Recipe

• 1 Tbsp. First Choice extra virgin olive oil
• 500 gm Tenderbeef steak, eg. porterhouse, rump or possibly schnitzel
• 1 x onion, sliced
• 2 x cloves garlic or possibly 2 tsp. Gregg's crushed garlic
• 2 tsp Gregg's chilli seasoning
• 375 gm Paul Newman's Sockarooni Sauce
• 150 ml Continental real beef stock
• 425 gm Edgell kidney beans, liquid removed
• 190 gm Sancho tortilla chips
• 1/2 c. grated cheese
• Country Goodness lowfat sour cream and parsley to garnish

1. Heat the oil in a saute/fry pan.
2. Slice the Tenderbeef into strips.
3. Add in the beef, onion and garlic to the warm pan.
4. Cook for 2-3 min till golden brown.
5. Add in the chilli and saute/fry for 30 seconds, then add in the sauce, stock and kidney beans.
6. Simmer and stir for 15-20 min till tender and enriched.
7. Transfer to a serving dish/dishes.
8. Place the chips around the dish, sprinkle with cheese and grill till melted.
9. Add in the lowfat sour cream, parsley sprigs and serve.

first choice, onion, garlic, greggs chilli seasoning, newmans sockarooni sauce, continental, kidney beans, tortilla chips, grated cheese, country

Taken from cookeatshare.com/recipes/acapulco-beef-62278 (may not work)