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.

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


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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