Name: Beef Chilli
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon olive oil, plus extra for the tortillas; 350 gram rump steak, thinly sliced; 40 gram packet fajita seasoning; 1 red onion, peeled and finely chopped; 3 tomatoes, chopped; 200 gram taco sauce; 425 gram can kidney beans, drained and rinsed; 1/4 teaspoon paprika; 2 tablespoon coriander, chopped; juice of 1/2 lime; sour cream and guacamole, to serve

Ingredients

1 tablespoon olive oil, plus extra for the tortillas

350 gram rump steak, thinly sliced

40 gram packet fajita seasoning

1 red onion, peeled and finely chopped

3 tomatoes, chopped

200 gram taco sauce

425 gram can kidney beans, drained and rinsed

1/4 teaspoon paprika

2 tablespoon coriander, chopped

juice of 1/2 lime

sour cream and guacamole, to serve

Method

1.Heat the oil in a frying pan and brown the beef with the fajita seasoning for 2 to 3 minutes. Add the onion and tomatoes and cook for 5 minutes. Pour in the taco sauce and beans, then cook for 10 to 15 minutes.

2.Heat a little oil in another frying pan, add one tortilla and fry until golden on one side; sprinkle with paprika, turn and cook on the other side. Repeat with the remaining tortillas, then slice them into wedges.

3.Add the coriander and lime juice to the chilli and serve with sour cream and guacamole if desired.

Women's Weekly Food