Recipe - Acapulco Beef

1 tablespoon First Choice olive oil
500 g Tenderbeef steak; eg.
porterhouse,
; rump or schnitzel
1 Onion; cut or sliced up
2 Cloves garlic or 2 teaspoons
Gregg's crushed
; garlic
2 teaspoon Gregg's chilli seasoning
375 g Paul Newman's Sockarooni
Sauce
150 ml Continental real beef stock
425 g Edgell kidney beans; drained
190 g Sancho tortilla chips
One half cup Grated cheese
Country Goodness sour cream
and parsley
; to garnish

Heat the oil in a saut‚ pan.

Slice the Tenderbeef into strips.

Add the beef, onion and garlic to the hot pan. Cook for 23 minutes
until golden.

Add the chilli and saut‚ for 30 seconds, then add the sauce, stock and
kidney beans.

Simmer and stir for 1520 minutes until tender and enriched.

Transfer to a serving dish/dishes. Place the chips around the dish,
sprinkle with cheese and grill until melted.

Add the sour cream, parsley sprigs and serve.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.