Mom's Mexican Beef Casserole
2 pounds round steak, 1/2 inch thick Salt and pepper to taste Chili powder Prepared mustard 1 large onion, chopped 3 tablespoons salad oil 3/4 pound long grain rice 1/8 teaspoon minced garlic 1 can of tomatoes 1 can kidney beans, drained 1/2 teaspoon oregano ground cumin to taste 10 ripe olives, sliced 2 cups of beef broth Rub the steak with salt pepper and 1 tablespoon chili powder. Spread with thin layer of mustard and cut into 1 inch squares. Cook the onion in oil in skillet until golden brown. Add the rice and cook until brown, stirring constantly. Add garlic. Combine the tomatoes and beans and season with oregano and cumin. Put half of the steak and rice mixture into a greased deep casserole. Top with tomato mixture. Sprinkle with chili powder to taste and half of the olives. Repeat layers. Add the beef broth and cover. Bake at 350 degrees for 1 hour and 30 minutes, or until rice is done. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
