How To Cook Beef Casserole Tex-Mex Style

Get creative with your casserole recipes. Casseroles are a great all-encompassing dish, but always making the same version can be rather boring. A Tex-Mex beef casserole will spice up your recipe collection while maintaining the convenience that makes casseroles so alluring. Try layering cooked ground beef, cheese, enchilada sauce, diced tomatoes and green chilies between tortillas. You can add jalapenos for some heat or choose a spicy enchilada sauce. Play around with recipes to make the perfect combination of your favorite Tex-Mex ingredients. Serve your casserole with sour cream, salsa or guacamole. In this video, Chef Mark provides an online cooking lesson for making a Tex-Mex style beef casserole. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Tex-Mex Beef Casserole Recipe

2 lb. beef stew meat, can be the top sirloin or top round
1 tbsp sea salt
½ tsp ground black pepper
1 cup of AP flour
1 large Spanish onion, thinly sliced
1 whole jalapeno, minced
3-4 cloves of garlic minced
1 bottle red sofrito (a bottled red sauce made of pureed vegetables)
1 oz melted lard, split in half for two uses
2 cups beef stock
1-16 oz. can diced tomatoes
1-15 oz. can garbanzo beans, drained
1 small bag 8 oz. yellow Spanish rice mix
½ tsp ancho chili powder or regular chili powder(adjust to taste)

1. Peel and slice the onions and fry in lard. Wash the jalapenos and cut into small dice. Peel and crush the garlic chopping finely, add both to the simmering onions. Do not overcook.
2. Season the beef and lightly coat with flour. Heat the lard in another large sauce pan, put in the beef and brown on all sides. You may need to add the meat in stages otherwise the temperature may be too low and the meat will boil rather than fry.
3. In a separate saucepan, heat up the Sofrito, and add it to the cooked meat.
4. Add the stock to the beef, add tomatoes and rice, then add the onion mixture and reduce to a low simmer, place a lid on top. Simmer for 30-45 minutes then check the meat for tenderness.
5. Adjust seasoning and heat and spice as desired.

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