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Beef & bean casserole
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The mellow barbecue seasoning in this recipe adds a lovely richness to casseroles and slow-cooked dishes. It is also delicious with slow-cook pork cuts. For extra heat, add the seeds from the chilli
1 tbsp oil
1 onion, chopped
400g diced braising steak
1 red pepper, diced
1 jalapeño, deseeded and chopped
35g pack Old El Paso Smoky BBQ Fajita Seasoning Mix
400g can chopped tomatoes
400g can kidney beans, drained and rinsed
200ml Cooks’ Ingredients Beef Stock
1 Braeburn apple, grated
½ x 25g pack flat leaf parsley, chopped
½ x 28g pack Cooks’ Ingredients Coriander, leaves chopped
4 sprigs Cooks’ Ingredients Oregano, chopped
1. Preheat the oven to 200°C, gas mark 6.
2. Heat the oil in a large frying pan, and fry the onion and steak for 4-5 minutes to brown. Add the pepper, jalapeño and BBQ fajita seasoning mix, and cook for 1 minute.
3. Stir in the tomatoes, kidney beans, stock and apple, and bring to the boil. Transfer to a casserole dish, cover and bake for 2 hours, stirring halfway. Stir in the herbs. Serve with rice and soured cream.
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