This recipe can be found at
http://goadrich.com/cgi-bin/recipe-book//showme.cgi?file=2003-12-5-0-10-44

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

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

Cube the steak, and mix in medium bowl with salt, pepper and chili powder. Add mustard, and mix again until thinly coated. Set aside.
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.
Combine the tomatoes and kidney beans and season with oregano and cumin.
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.
Bake at 350 degrees for 1 hour and 30 minutes or until rice is done. Top with shredded cheddar cheese when serving.