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Ingredientes

Cost per recipe $0.75 view details
  • 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

Direcciones

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

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 223g
Calories 481  
Calories from Fat 210 44%
Total Fat 23.91g 30%
Saturated Fat 14.18g 57%
Trans Fat 0.0g  
Cholesterol 69mg 23%
Sodium 544mg 23%
Potassium 493mg 14%
Total Carbs 55.17g 15%
Dietary Fiber 13.6g 45%
Sugars 13.6g 9%
Protein 22.84g 37%
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