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Beef Casserole Mexican Style

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Ingredients
  Round steak/Chuck roast 2 Pound
  Garlic 1 Clove (5 gm), minced / mashed
  Pepper 1⁄4 Teaspoon
  Chili powder 2 Tablespoon
  Prepared mustard 2 Tablespoon
  Onion 1 Medium, chopped
  Salad oil 2 Tablespoon
  Butter 2 Tablespoon
  Canned pitted ripe olives 7 Ounce (1 Can)
  Uncooked regular rice 1⁄2 Cup (8 tbs)
  Canned tomatoes 28 Ounce (1 Large Can)
  Canned red kidney beans 1 Pound (1 Can)
  Bouillon cube 1
  Boiling water 3⁄4 Cup (12 tbs)
  Paprika 1 Teaspoon
Directions

Spread meat with a mixture of garlic, pepper, 1 tablespoon of the chili powder, and the prepared mustard.
Cut it into 1-inch squares.
Saute the onion in salad oil and butter until golden.
Slice 3/4 of olives; leave remainder whole.
Make a layer of half the meat in bottom of a 3-quart casserole.
Cover with half the sauteed onions.
Sprinkle with half the rice, tomatoes, and sliced olives.
Repeat layers.
Top with the beans to which has been added the remaining 1 tablespoon chili powder.
Dissolve bouillon cube in boiling water, pour over to almost cover.
Sprinkle with paprika; arrange whole olives on top.
Bake uncovered in a moderate oven (350°) for about 2 hours, adding more bouillon as needed.
Makes 8 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Interest: 
Party, Healthy
Preparation Time: 
120 Minutes
Cook Time: 
10 Minutes
Ready In: 
130 Minutes
Servings: 
8

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