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Beef Casserole Mexican Style Recipe
|Round steak/Chuck roast||2 Pound|
|Garlic||1 Clove (5 gm), minced / mashed|
|Chili powder||2 Tablespoon|
|Prepared mustard||2 Tablespoon|
|Onion||1 Medium, chopped|
|Salad oil||2 Tablespoon|
|Canned pitted ripe olives||7 Ounce (1 Can)|
|Uncooked regular rice||1⁄2 Cup (8 tbs)|
|Canned tomatoes||28 Ounce (1 Large Can)|
|Canned red kidney beans||1 Pound (1 Can)|
|Boiling water||3⁄4 Cup (12 tbs)|
Calories 438 Calories from Fat 188
% Daily Value*
Total Fat 22 g33.1%
Saturated Fat 6 g30.2%
Trans Fat 0.1 g
Cholesterol 54.1 mg
Sodium 823.7 mg34.3%
Total Carbohydrates 33 g11%
Dietary Fiber 7.3 g29.2%
Sugars 2.7 g
Protein 31 g61.8%
Vitamin A 44.6% Vitamin C 24.6%
Calcium 9.6% Iron 22.8%
*Based on a 2000 Calorie diet
Cut it into 1-inch squares.
Saute 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 sauteed onions.
Sprinkle with half the rice, tomatoes, and sliced olives.
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°) for about 2 hours, adding more bouillon as needed.
Makes 8 servings.