Mexican Casserole
Preparation time is 15minutes
Cook time is 3hours
Total time is 3hours 15minutes
Serve is for 6 people
Estimated cost per serve is 7.86 dollar
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
6
- 1kilograms beef chuck, cut into 3cm pieces
- 2tablespoons olive oil, thinly sliced
- 1 brown onion, peeled, sliced
- 2 medium carrots, sliced
- 2 celery stalks
- 2tablespoons plain flour
- 500milliliter salt-reduced beef stock
- 400grams can diced tomatoes
- 120grams baby spinach
- 1tablespoons mexican spice mix
- 400grams can red kidney beans, drained, rinsed
- 6tablespoons coriander leaves , to garnish
- 2 corn on the cobs , charred, kernels removed
Nutrition per serving
2020kJ / 482Cal
2020 Kilojoules or 482 Calories
23% of daily energy intake*
Protein
43.7grams
Fat
22.3grams
Carbs
28.3grams
Sugars
9.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Instruction tip
Tip:The salsa can be shop bought or easily made with tomato, avocado and diced onion
Method
Step 1 of 6
Preheat the oven to 180°C (160° fan-forced). Place beef in a large snap lock bag or dish, add half the oil, season and mix well.
Step 2 of 6
Heat a large ovenproof casserole dish over medium-high heat. Brown the beef in 2 or 3 batches, setting beef aside on a plate.
Step 3 of 6
Reduce heat to medium and add remaining oil. Add onion, carrot, celery and cook, stirring, for 4 to 5 minutes.
Step 4 of 6
Sprinkle in flour and Mexican spice mix, stir until vegetables are coated. Gradually pour in stock stirring well. Return beef to the pan with any juices, add tomatoes.
Step 5 of 6
Cover casserole dish, place in oven and cook for 2 hours, stirring occasionally, and adding extra water if necessary. Add kidney beans and cook for a further 30 minutes or until meat is tender. Add corn, set aside, covered, for 2 minutes.
Step 6 of 6
Serve with rice, salsa, coriander and lime wedges.
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