Beef Casserole Mexican Style
|Round steak/Chuck roast||2 Pound|
|Garlic||1 Clove (5 gm), minced / mashed|
|Chili powder||2 Tablespoon|
|Prepared mustard||2 Tablespoon|
|Onion||1 Medium, chopped|
|Salad oil||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)|
|Boiling water||3⁄4 Cup (12 tbs)|
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.
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.