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Beef Casserole Mexican Style

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  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

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: 
Main Dish
Party, Healthy
Preparation Time: 
120 Minutes
Cook Time: 
10 Minutes
Ready In: 
130 Minutes

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Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 438 Calories from Fat 188

% Daily Value*

Total Fat 22 g33.1%

Saturated Fat 6 g30.2%

Trans Fat 0.1 g

Cholesterol 54.1 mg18%

Sodium 823.7 mg34.3%

Total Carbohydrates 33 g11%

Dietary Fiber 7.3 g29.2%

Sugars 2.7 g

Protein 31 g61.8%

Vitamin A 44.6% Vitamin C 24.6%

Calcium 9.6% Iron 22.8%

*Based on a 2000 Calorie diet

Beef Casserole Mexican Style Recipe