- 0:15 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
Make dinner a simple but tasty affair with this chunky beef and kidney bean dish.
Ingredients
- 1 tablespoon olive oil
- 400g can chopped tomatoes
- 300ml bottled chunky chargrilled salsa
- 500g lean beef stir-fry strips
- 2 tablespoons chopped fresh coriander
- 1 red capsicum, seeds removed, coarsely chopped
- 400g can red kidney beans, rinsed and drained
- 1 onion, sliced
Method
- Step 1Heat oil in a large frying pan, add onion and red capsicum and cook over medium heat for 5 minutes or until golden. Add beef and cook, stirring, until browned.
- Step 2Add salsa, tomatoes and kidney beans, and simmer for 10 minutes. Stir in coriander and season with salt and pepper.
- Step 3Serve in bowls, topped with a generous dollop of low-fat yoghurt.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1278 kj
Energy
8g
Fat Total
2g
Saturated Fat
7g
Fibre
38g
Protein
68mg
Cholesterol
693.31mg
Sodium
9g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
Notes
Bottled salsa comes in varying degrees of heat to suit all tastes. For the family, use ‘mild’ salsa or, if you prefer it spicy, opt for the ‘hot’ variety.
- Author: Jody Vassallo
- Image credit: Tanya Zouev
- Publication: Taste.com.au
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