Email to       

Recipe Categories: yankeette's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CookingTips CROCKPOT DESSERTS DIABETIC DIABETICBREADS DIABETICBREAKFAST DIABETICDESSERTS DIABETICMEATS DIABETICOTHER DIABETICPASTA DIABETICPOULTRY DIABETICRICE DIABETICSALADS DIABETICSOUP DIABETICVEGGIES DIPS EGGS ETHNIC FISHandSEAFOOD FLAVOREDBUTTER FRUIT GROUNDBEEF HALLOWEEN HOLIDAY HOMEMADECLEANERS KIDRECIPES LOWFAT MARINADES MEATS OTHER PASTA PASTRIES PIZZA PORK POTATOES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SHRIMP SOUPSandSTEWS Strawberries VEGETABLES

Mexican Beef Casserole




Source of Recipe


Cynthia Bowan on Family Fare


Recipe Introduction


From hillbillycorn recipes! Great for a cold winter night supper. serves 4



List of Ingredients




2 pounds round steak, 1/2 inch thick
Salt and pepper to taste
Chili powder
Prepared mustard
1 large onion, chopped
3 tablespoons salad oil
3/4 pound long grain rice
1/8 teaspoon minced garlic
1 can of tomatoes
1 can kidney beans, drained
1/2 teaspoon oregano
ground cumin to taste
10 ripe olives, sliced
2 cups of beef broth



Recipe



Rub the steak with salt pepper and 1 tablespoon chili powder. Spread with
thin layer of mustard and cut into 1 inch squares. Cook the onion in oil in
skillet until golden brown. Add the rice and cook until brown, stirring
constantly. Add garlic. Combine the tomatoes and beans and season with
oregano and cumin.

Put half of the steak and rice mixture into a greased deep casserole. Top
with tomato mixture. Sprinkle with chili powder
to taste and half of the olives. Repeat layers. Add the beef broth and
cover.
Bake at 350 degrees for 1 hour and 30 minutes, or until rice is done.