Mexican Casserole

Mexican Casserole

  • Pre-heat the oven to 180°C, 350°F, Gas Mark 4.

  • 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.

  • 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.

  • Serve with tossed salad.

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