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Mexican Casserole
Ingredients
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450 gram (1 pound) stewing steak, diced
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2 tablespoons oil
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2 teaspoon Mild Chilli Powder
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1 teaspoon Ground Cumin
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25 gram (1 ounce) plain flour
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400 gram (14 ounce) tin chopped tomatoes
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1 salt
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1 tablespoons minced onion
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450 millilitre (3/4 pint) beef stock
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1 green pepper, diced
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198 gram (7 ounce) tin sweetcorn, drained
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225 gram (8 ounce) tin red kidney beans, drained and rinsed
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175 gram (6 ounce) long grain rice
Key Products
Instructions
- 1 Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
- 2 Fry the meat in the oil until browned. Drain off any excess oil. Stir in the Chili Powder and Cumin and cook over a low heat for 1 minute. Stir in the flour and blend in the tomatoes. Add the salt, Minced Onion and stock. Bring to the boil. Transfer to a heatproof casserole dish, cover and cook in oven for 1¾ hours.
- 3 Add the green pepper, sweetcorn and kidney beans. Return to the oven, covered, for a further 15 minutes. Meanwhile, place the rice in a pan of boiling, salted water and simmer for 15-20 minutes until soft. Drain and add to the beef casserole. Stir well and serve.
- 4 Serve with tossed salad.
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