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Beef Casserole Mexican Style




Source of Recipe


unknown


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 6 servings.