Dinner

Mexican Casserole

This recipe is freezer friendly, and can be combined with pasta, rice, quinoa and its just as delicious eaten on its own. I use a spice mix for this recipe just because it is quick and easy, but you could create your own at home, saving you a little more!

Ingredients:Mexican Casserole WEB

  • ½ Celery
  • 1Kg Beef Chuck Casserole Steak
  • 4-5 Carrots
  • 2 Onions
  • 2 Cloves Garlic
  • 2 Large Zucchini
  • 1 can Diced Tomatoes (420g)
  • 1 Bunch Spinach/Silverbeet
  • 1 packet Mexican Spice Mix
  • Quinoa
  • ¼ cup Plain Flour
  • 1 – 2 tablespoons Oil

Method:

  1. Slice steak into 1cm cubes, coat with flour
  2. Add oil to saucepan and brown steak (don’t cook it, just brown it!)
  3. Chop celery, carrot, onion, garlic and zucchini
  4. Fry garlic, onion and spice mix
  5. Once onion is transparent, add the steak back into pot
  6. Add celery, carrots, zucchini and cook on high for 2 -3 minutes
  7. Add diced tomatoes and reduce heat
  8. Cook on lowest setting for 1 and ½ hours with the lid on, stirring occasionally
  9. Add silverbeet/spinach
  10. Cook for a further 15 minutes
  11. Serve (I like to serve this casserole with rice or quinoa)

Price Breakdown:

  • Celery $1
  • Garlic $0.57
  • 1Kg Beef Chuck Casserole Steak $10.80
  • Carrots $0.99
  • Diced Tomatoes $0.60
  • Onions $0.74
  • Zucchini $1.00
  • 1 Bunch Spinach/Silverbeet $2
  • 1 packet Mexican Spice Mix $1.25

(I already had the Quinoa in the pantry, but you could use pasta or rice instead)

Total Cost = $18.35

Servings = 8 (remember, this is recipe is freezer friendly!)

Cost per Serving = $2.29

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