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Recipe Name: Acapulco Beef Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1 Tablespoon(s) First Choice olive oil
500 Gram(s) Tenderbeef steak, eg.
rump or schnitzel
1 Onion, sliced
2 Cloves garlic or 2 teaspoons
Gregg's crushed
2 Teaspoon(s) Gregg's chilli seasoning, Gregg's chilli seasoning
375 Gram(s) Paul Newman's Sockarooni, Paul Newman's Sockarooni
150 Continental real beef stock
425 Gram(s) Edgell kidney beans, drained
190 Gram(s) Sancho tortilla chips
1/2 Cup(s) 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 2-3 minutes until
golden. Add the chilli and saut 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. Converted by MC_Buster.
Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 71
Calories From Fat: 32
Total Fat: 3.6g
Cholesterol: 11mg
Sodium: 193mg
Potassium: 73.7mg
Carbohydrates: 4.4g
Fiber: <1g
Sugar: 1.4g
Protein: 5.3g

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