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Family style Mexican ‘beef ‘n beans' casserole



Prep Time


Cook Time



1 kgchuck or boneless shin/gravy beef
2cloves garlic chopped
1medium carrot, finely chopped
35 gpkt taco seasoning mix
2.5 cupsbeef stock
400 gcan diced tomatoes
400 gcan kidney beans, drained
steamed rice, a few corn chips and grated cheese to serve


1Preheat oven to 180°C. Cut beef into 2.5cm-3cm cubes. Season with salt and pepper, add 2 about tbsp oil, and mix well. Heat a large frypan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place in casserole dish.
2Reduce heat in the pan, add a little oil, add garlic and carrot, cook for 12 minutes, and stir occasionally.
3Sprinkle in taco seasoning and stir until the vegetables are coated. Gradually pour in stock, stirring well. Add the tomatoes, stirring until mixture boils. Add to the casserole dish, stir to combine.
4Cover the casserole dish, place in oven, and cook until the beef is very tender. Stir every 40 minutes or so, add water if needed to keep the ingredients just covered. Add the kidney beans in the last 30 minutes cooking time.
5Serve with steamed rice, a few corn chips and a little grated cheese.
6Cooktop method: Place the browned beef and other ingredients in a heavy-based pot. Partially cover, keep the heat low. Simmer until the meat is very tender. Stir occasionally; add water if needed during the cooking time to keep ingredients well covered.


Don't rush the initial stage of browning the meat. This will make your casserole rich in colour and flavour. Brown the meat in small batches over a medium-high heat.
Simmer the casserole gently and taste it to see if it's ready. Stir occasionally and adjust the heat as it cooks if needed. When it's done the meat should be tender enough to fall apart easily with a fork.
Best beef cuts for or casseroling: Chuck or Boneless shin/Gravy beef (these cuts take 2-2½ hours to cook). Topside, Round and Blade take 1-1½ hours to cook.

Recipe suggessions based on what you have in your fridge.

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