Recipe for Acapulco Beef

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Yield:

Ingredients:

Amount	Ingredient
1 tbl	First Choice olive oil
500 gm	Tenderbeef steak, eg. porterhouse, rump or schnitzel
1 x	onion, sliced
2 x	cloves garlic or 2 teaspoons Greggs crushed garlic
2 tsp	Greggs chilli seasoning
375 gm	Paul Newmans Sockarooni Sauce
150 ml	Continental real beef stock
425 gm	Edgell kidney beans, drained
190 gm	Sancho tortilla chips
1/2 cup	grated cheese

Instructions:

Instructions: Heat the oil in a saute pan.

Slice the Tenderbeef into strips.

Add the beef, onion and garlic to the hot pan. Cook for 2-3 minutes until golden.

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

Simmer and stir for 15-20 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.

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