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    Beef Casserole Mexican Style


    Source of Recipe


    Internet

    List of Ingredients




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

    Recipe



    Spread meat with a mixture of garlic, pepper, 1 tablespoon 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 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 ºF) for about 2 hours, adding more bouillon as needed. Makes 8 servings

 

 

 

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