Tex Mex Chilli Beef
Ingredients
3 tablespoons oil
1 onion
1 red capsicum
1 teaspoon crushed garlic
700g chuck steak
5 tablespoons supreme gravy mix
2 tablespoons bbq sauce
2 cups water
400g can diced tomatoes
1 1/4 teaspoon Mexican chilli powder
2 x 400g cans red kidney beans
8 tortillas
Method
Peel and chop onion.
Dice capsicum and steak.
Rinse and drain kidney beans.
Heat oil in a large saucepan and add onion.
Cook for 2 minutes.
Add capsicum and garlic and cook for 1 minute.
Toss beef in 2 tablespoons of gravy mix.
Add to the vegetables and cook for 1 minute.
Combine the remaining gravy mix, bbq sauce, water, tomatoes and Mexican chilli powder and pour over beef mixture.
Bring to the boil, stirring continuously.
Reduce heat, cover and simmer for 30 minutes, stirring occasionally until beef is tender.
Add kidney beans and cook for a further 5 minutes.
Meanwhile prepare tortillas according to packet directions.
