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