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SPICY BEEF AND SAUSAGE SKILLET (PIQUE MACHO)

Active Time : 35 Minutes
Total Time : 35 Minutes
Serves : 6
INGREDIENTS
  • 1 pkg (22 oz each) Alexia® Yukon Gold Julienne Fries with Sea Salt
  • 1 pound beef tenderloin steaks, cut into bite-size pieces
  • 2 tablespoons finely chopped garlic
  • 1 tablespoon ground cumin
  • 1 red hot pepper paste tablespoon aji rocoto paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons Pure Wesson® Vegetable Oil, divided
  • 1-1/2 cups sliced white onion
  • 2 cans (14.5 oz each) Hunt's® Diced Tomatoes, drained
  • 2 cans (4.6 oz each) Libby's® Vienna Sausages, drained, cut into 1/2-inch slices
DIRECTIONS

Preheat oven to 450°F. Prepare fries according to package directions. Meanwhile, combine beef, garlic, cumin, aji rocoto paste, salt and pepper in medium bowl; set aside.

Heat 2 tablespoons oil in large skillet over medium-high heat. Add onion and drained tomatoes; cook 5 minutes or until onion is tender, stirring occasionally. Remove from skillet; set aside.

Heat remaining 1 tablespoon oil in same skillet. Add beef mixture; cook and stir 5 minutes or until browned. Add Vienna sausages. Return onion and tomatoes to skillet; cook 2 minutes more or until hot, stirring occasionally. Serve meat mixture over fries.