Beef and Chorizo Hotpot

Ingredients (serves 4)

• 1 1/2 tablespoons olive oil
• 800g beef sirloin steak, trimmed, thinly sliced
• 1 chorizo, finely chopped
• 2 red capsicums, sliced
• 1 red onion, halved, thinly sliced
• 2 garlic cloves, crushed
• 1 teaspoon smoked paprika
• 400g can crushed tomatoes
• warmed flour tortillas, guacamole and sour cream, to serve

Method

1. Heat 1 teaspoon of oil in a non-stick frying pan over medium-high heat. Add one-quarter of the beef. Cook, stirring occasionally, for 2 minutes or until sealed. Transfer to a plate. Repeat in 3 batches with oil and remaining beef.
2. Add remaining 2 teaspoons of oil to frying pan. Add chorizo, capsicums, onion and garlic. Reduce heat to medium. Cook, stirring occasionally, for 5 minutes or until onion is tender.
3. Add paprika. Cook for 2 minutes. Stir in tomatoes. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 3 to 5 minutes or until thickened. Return beef and juices to pan. Cook for 5 minutes or until heated through. Serve with warmed tortillas, guacamole and sour cream.