Monday, 31 August 2009

Beef Chipolata and Spicy Tomato Casserole

This is one I picked up from the supermarket, a fast family dish, if you like it even spicier then use Medium or hot taco sauce.

500gm beef chipolatas
1 onion, thinly sliced
1 red capsicum, thinly sliced
200gm cherry tomatoes, halved
200gm jar mild taco sauce (salsa)
400gm can diced tomatoes
1/2 cup beef stock

  • Preheat the oven to 180 degrees celcius
  • Heat a non-stick pan and cook the chipolatas, making sure they are brown on all sides
  • Place them in a 2 litre casserole dish
  • Add a little oil to the pan and fry the onion until soft, add the capsicum and cherry tomatoes cook for one minute
  • Add the taco sauce, tin tomatoes and stock and bring the mixture to the boil.
  • Pour over the chipolatas and stir through
  • Cover and bake in the oven for 30 minutes.


Unknown said...

Sounds delicious, What would you serve this with?

Erica said...

I would serve it with rice and perhaps a avacado salsa for some green!