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Mexican Beef Casserole

  Lean beef 12 Ounce, cubed (350 Gram)
  Onion 1 , chopped
  Green chili 1 Small
  Canned tomatoes 14 Ounce, chopped (1 Can, 400 Gram)
  Tomato puree 1 Tablespoon
  Beef stock 1⁄4 Pint (Fat Removed If Homemade, 150 Milliliter)
  Cornflour 1⁄2 Ounce (15 Gram)
  Cold water 2 Fluid Ounce (50 Milliliter)
  Frozen sweetcorn kernels 4 Ounce (100 Gram)
  Canned kidney beans 7 1⁄2 Ounce, drained (1 Can, 213 Gram)

1) Trim the beef if any visible fat is there.
2) Cut the chilli in half lengthwise and discard the seeds and stalk.
3) Chop the chili finely.

4) In a pan add the chopped chili with the tomatoes, tomato puree, beef and stock.
5) Let the stock boil, cover and simmer for about 40 minutes, or until the meat is tender.
6) Combine the cornflour with the water and add to the pan.
7) Add the sweetcorn and kidney beans.
8) Boil the ingredients, cover the pan and simmer for a further 5 minutes, stirring constantly.

9) Serve the beef casserole with boiled brown rice.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
8 Minutes
Cook Time: 
55 Minutes
Ready In: 
63 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1025 Calories from Fat 224

% Daily Value*

Total Fat 25 g38.4%

Saturated Fat 9.4 g46.8%

Trans Fat 0 g

Cholesterol 142.9 mg47.6%

Sodium 1727.1 mg72%

Total Carbohydrates 117 g38.8%

Dietary Fiber 23.1 g92.3%

Sugars 22.4 g

Protein 100 g199.2%

Vitamin A 62.5% Vitamin C 124.2%

Calcium 40.8% Iron 77.1%

*Based on a 2000 Calorie diet

Mexican Beef Casserole Recipe