Mexican Casserole

Mexican Casserole

Mexican Casserole

Mexican Casserole
  • 450 gram (1 pound) stewing steak, diced

  • 2 tablespoons oil

  • 2 teaspoon Mild Chilli Powder

  • 1 teaspoon Ground Cumin

  • 25 gram (1 ounce) plain flour

  • 400 gram (14 ounce) tin chopped tomatoes

  • 1 salt

  • 1 tablespoons minced onion

  • 450 millilitre (3/4 pint) beef stock

  • 1 green pepper, diced

  • 198 gram (7 ounce) tin sweetcorn, drained

  • 225 gram (8 ounce) tin red kidney beans, drained and rinsed

  • 175 gram (6 ounce) long grain rice

Key Products
Mild Chilli Powder

Product Information

£ 1.87/unit,38g
Ground Cumin

Product Information

£ 1.61,28g


  • 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.