Beef Casserole Mexican Style

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Garlicky beef, kidney beans, and chili powder create a delicious casserole with rice.

Ingredients

  • 2 lb. round steak or chuck roast
  • 1 can (7 oz.) pitted ripe olives
  • 1 clove garlic, minced or mashed
  • 1/2 C. uncooked regular rice
  • 1/4 tsp. pepper
  • 1 large can (1 lb.12 oz.) tomatoes
  • 2 Tbs. chili powder
  • 1 can (lb.) red kidney beans
  • 2 Tbs. prepared mustard
  • 1 bouillon cube
  • 1 medium-size onion, chopped
  • 3/4 C. boiling water
  • 2 Tbs. salad oil
  • 1 tsp paprika
  • 2 Tbs. butter

Directions

Spread meat with a mixture of garlic, pepper, 1 Tbs. of the chili powder, and the prepared mustard. Cut it into 1-inch squares. Sauté 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 sautéed onions. Sprinkle with half the rice, tomatoes, and sliced olives. Repeat layers. Top with the beans to which has been added the remaining 1 Tbs. 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 ºF) for about 2 hours, adding more bouillon as needed.

Makes 8 servings.

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Reviews (2)

  • I meant as far as the Minute rice goes--wasn't referring to increasing the amount of water---meant increase more rice (in order to end up with same 'volume as the regular uncooked rice!

    Flag as inappropriate doglover  |  February 8, 2009

  • This sounds good but couldn't it be 'modified'----use Minute Rice or precook the rice--prob. need less water and if trying w/Minute Rice have to increase the amount probably---will be experimenting. Go green here and save on energy and money by doing above and cut the oven time down prob. by half--1 hr? What do you think!?

    Flag as inappropriate doglover  |  February 8, 2009

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