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Mexican Beef Casserole

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Ingredients
  Lard/Margarine 50 Gram
  Onion 1 Large, peeled and sliced
  Green pepper 1 Large, cored seeded and sliced
  Stewing beef 750 Gram, trimmed and cubed
  Flour 25 Gram
  Salt To Taste
  Freshly ground black pepper To Taste
  Chilli powder 1 Teaspoon
  Brown stock/Water and 1/2 beef stock cube 300 Milliliter (hot)
  Tomatoes 400 Gram
  Frozen sweetcorn kernels 100 Gram
Directions

GETTING READY
1) Arrange the ingredients.

MAKING
2) In the cooker, heat lard or margarine, add the onion and pepper .
3) Saute pepper and onion until begin to color.
4) With slotted poon, lift out both and drain well.
5) In flour seasoned with salt and pepper, coat the meat.
6) Brown the meat in the hot lard or margarine, lift out and drain well.
7) Add the chilli powder into the cooking juices, add the hot stock or water and stock cube and stir well to remove any residues from the base of the cooker.
8) Return the meat and vegetables to the cooker together with the tomatoes and sweetcorn.
9) Stir and bring to the boil.
If the liquid is too thick add a little more water to the cooker.
10) Put the lid to close the cooker, bring to high pressure and cook for 20 minutes.
11) Reduce the pressure quickly.
12) Stir well, taste and adjust the seasoning as necessary.

SERVING
13) Serve the Mexican beef casserole with pasta or rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Ingredient: 
Beef
Interest: 
Quick
Servings: 
4

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