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Acapulco Beef

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  • 1 tb First Choice olive oil
  • 500 g Tenderbeef steak; eg. porterhouse, rump or schnitzel
  • 1 Onion; sliced
  • 2 Cloves garlic or 2 teaspoons Gregg's crushed garlic
  • 2 ts 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
  • 1/2 c 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.
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