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Mexican Beef Casserole

From the Kitchen of Mark Goadrich,
2003-12-05
We found and altered this recipe from "The Casseroles Cookbook", Southern Living, 1975. We leave out the olives and use leeks instead of onions.
Prep Time:
 15 minutes

Cook Time:
 1.5 hours

Categories:
 Mexican
 Dinner

Yields:
 6


Ingredients

2pounds steak or pork loin, 1/2 inch cubes
salt, to taste
pepper, to taste
2tablespoons mustard,
chili powder, to taste
3small leeks, diced
3tablespoons olive oil,
1.5cups long grain rice,
1/8teaspoon garlic, minced
1can diced tomatoes,
1can kidney beans,
1/2teaspoon oregano,
cumin, to taste
2cups chicken stock,
1/2cup cheddar cheese, shredded

Equipment

  • medium skillet for rice
  • medium bowl for beef
  • deep casserole dish, greased
  • medium bowl for tomatoes/beans

Directions

  1. Cube the steak, and mix in medium bowl with salt, pepper and chili powder. Add mustard, and mix again until thinly coated. Set aside.
  2. Heat olive oil in skillet to medium high, then add leeks, and cook until golden and soft. Add the rice and cook until brown, stirring constantly. Finally, add garlic at the end to avoid burning, and cook until soft. Remove from heat and set aside.
  3. Combine the tomatoes and kidney beans and season with oregano and cumin.
  4. Now you're ready to make a casserole. Layer half the steak, then rice mixture, then tomato mixture in greased deep casserole. Repeat layers, add the chicken stock and cover.
  5. Bake at 350 degrees for 1 hour and 30 minutes or until rice is done. Top with shredded cheddar cheese when serving.