Mexican Beef Casserole


This Mexican beef casserole is simply amazing soul food for every day in the week. Ready in 1+ hour, recipe for 6 people.

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Mexican beef casserole
Veronique van Ohmydish

Made by Véronique

Published at 2016-03-25, this recipe is for 6 people and takes 1 hours 10 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 08-03-2021

1 hours 10 minutes 6 people Main course
Mexican beef casserole


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  • 750 gram minced beef
  • 1 onion
  • 3 cloves of garlic
  • 1/2 red bell pepper
  • 1 can of tomato paste (140 gram)
  • 8 large stalks of celery
  • 3/4 cup beef stock
  • 1 parsnip
  • Olive oil
  • 1,5 tablespoon Mexican spice
  • Salt and pepper to taste
  • Optional: fresh chives for garnish
Mexican beef casserole ingredients
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Kitchen equipment

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  • Chef's knife + cutting board
  • Large, heavy pot
  • Wooden spoon
  • Potato peeler

Mexican Beef Casserole

1 hours 10 minutes 6 people Main course

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Preparation -- 10 minutes

Tip: create your own mexican spice mix by combining 1/2 tablespoon of chili, cumin and cayenne powder together

Finely dice the onion and 1/2 red bell pepper. Crush the cloves of garlic. Roughly chop the cloves of garlic. Rinse and slice 8 large stalks of celery.

Peel the skin off the parsnip using a potato peeler, then dice the parsnip.  

Mexican beef casserole
Mexican beef casserole

Cooking the Mexican beef casserole -- 1 hour

Add a tablespoon of olive oil in the heavy pot. Sauté the onion and garlic until golden brown. Add in the minced beef and brown the meat. Add in 1 can of tomato paste, mix well together.

Add in the sliced celery and diced parsnip en saute a few minutes more. Pour in the 3/4 cup beef stock and mix in 1,5 tablespoons of mexican spice. Turn down the heat to medium-low, cover the pan and simmer for approximately one hour.

Check liquid level while simmering, add more water if needed. Season with pepper and salt. Serve the mexican beef casserole over a large bowl of white rice. Garnish with chopped fresh chives.

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