Shelly's Recipe

MEXICAN BEEF CASSEROLE

Category: Casseroles - Beef

2 lbs round steak or chuck roast
1 clove garlic, minced
1/4 tsp pepper
2 tbsp chili powder
2 tbsp prepared mustard
1 medium onion, chopped
2 tbsp salad oil and butter
1 (7 oz) can pitted ripe olives
1/2 cup uncooked regular rice
1 (1 lb 12 oz) can tomatoes
1 can red kidney beans, drained and rinsed
1 bouillon cube
3/4 cup boiling water
1 tsp paprika

Spread meat with a mixture from the garlic, pepper, 1 tbsp chili powder and mustard. Cut the meat into 1 inch squares. Saute the onion in the oil and butter until golden. Slice 3/4 of olives; leave remaining whole.

Make a layer of half the meat in bottom of a 3 quart casserole. Cover with half the sauteed onions. Sprinkle with half the rice, tomatoes and sliced olives. Repeat layers. Top with the beans which has the remaining 1 tbsp chili powder added to it. Dissolve bouillon cut in boiling water; pour over to almost cover. Sprinkle with paprika; arrange whole olives on top. Bake, uncovered, at 350 for 2 hours, adding more bouillon as needed. Serves 8