Ingredients

• 4 flour tortillas
• Olive oil cooking spray
• 1 tablespoon olive oil
• 600g beef rump steak, trimmed
• 1 large brown onion, finely chopped
• 2 garlic cloves, crushed
• 35g sachet taco seasoning (see note)
• 400g can diced tomatoes
• 400g can kidney beans, drained, rinsed
• Lime wedges, to serve

Tomato salsa

• 2 tablespoons lime juice
• 3 medium tomatoes, seeded, finely chopped
• 1/3 cup finely chopped fresh coriander leaves
• 2 teaspoons olive oil

Method

• Step 1 Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper. Cut each tortilla into 8 wedges. Place, in a single layer, on prepared tray. Spray with oil. Bake for 10 minutes or until golden and crisp.
• Step 2 Meanwhile, heat oil in a large, deep frying pan over medium-high heat. Add steak. Cook for 5 minutes each side, for medium or until cooked to your liking. Transfer to a plate. Cover. Set aside for 5 minutes to rest. Thinly slice.
• Step 3 Heat pan over medium-high heat. Add onion and garlic. Cook, stirring, for 5 minutes or until softened. Add taco seasoning. Cook for 1 minute or until fragrant. Add diced tomatoes, 1 cup cold water and kidney beans. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes or until sauce thickens.
• Step 4 Meanwhile, make Tomato salsa: Combine lime juice, tomato, coriander and oil in a bowl.
• Step 5 Add steak to chilli mixture. Cook for 2 minutes or until heated through. Serve chilli with salsa, tortilla crisps and lime.