Mexican Beef Casserole

fast.cook's picture

Jan. 10, 2012


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



1) Arrange the ingredients.


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.


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

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 541Calories from Fat 246

 % Daily Value*

Total Fat 28 g43.1%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 962 mg40.08%

Total Carbohydrates 30 g10%

Dietary Fiber 4 g16%

Sugars 9 g

Protein 40 g80%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet