Shelly's Recipe

MEXICAN BEEF AND RICE CASSEROLE

Category: Casseroles - Beef

2 lbs beef, cut into small chunks
Salt, pepper and garlic, to taste
1/2 cup flour
Oil
1 small onion, diced
1 (14 oz) can diced tomatoes with green chilies
Cooked rice, enough for 4 servings
1 (4 oz) can sliced or chopped olives, drained

Mix together seasonings with flour and dredge the meat. Heat a small amount of oil to a skillet and brown meat and onions. Add tomatoes and simmer for 1 1/2 to 2 hours or until meat is tender, stirring occasionally. Stir in olives and rice. Serves 4