Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

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

Ingredients:
1 Tablespoon(s) First Choice olive oil
500 Gram(s) Tenderbeef steak, eg.
porterhouse
rump or schnitzel
1 Onion, sliced
2 Cloves garlic or 2 teaspoons
Gregg's crushed
Garlic
2 Teaspoon(s) Gregg's chilli seasoning, Gregg's chilli seasoning
375 Gram(s) Paul Newman's Sockarooni, Paul Newman's Sockarooni
SAUCE
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
Directions:
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


Scale this recipe to Servings [?]