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.

Ingredients
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

Method

• 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.