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Mexican mince with macaroni
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 652
  • Fat about 22g
  • Carbohydrates about 70g
  • Protein about 36g
This is needed
This is needed for 4 people
  • oil for frying
  • 400 g minced meat (beef)
  • 0.5 tsp salt
  • a little pepper
  • 1 red peppers
  • 1 red onion
  • 2 garlic clove
  • 30 g preserved jalapeño peppers in slices
  • 500 g cherry tomatoes
  • 1 tin red kidney beans (approx. 215 g)
  • 0.5 tsp chilli powder
  • 1 tin corn kernels (approx. 150 g)
  • 1 tsp salt
  • 1 dl vegetable bouillon
  • a little pepper
  • 250 g elbow macaroni
  • salted water, boiling
To complete
  • 30 g tortilla chips (e.g. Blue Corn & Sea Salt)
  • 4 sprigs coriander
  • 1 lime
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And that's how it's done
And that's how it's done
Heat the oil in a non-stick frying pan. Fry the meat in batches for approx. 2 mins., remove and season.
Dice the pepper, slice the onion and finely chop the garlic. Drain and roughly chop the jalapeños.
Halve the cherry tomatoes. Rinse and drain the red kidney beans.
Heat a dash of oil in the same pan. Sauté the pepper, onion and garlic for approx. 5 mins. Drain the sweetcorn, add to the pan along with the jalapeños, cook briefly, season. Add the meat, tomatoes, beans and stock, cover and simmer for approx. 15 mins.
Cook the macaroni in salted water until al dente, then drain.
To complete
Plate up the macaroni with the mince, crumble the tortilla chips, tear off the coriander leaves and scatter both over the top. Cut the lime into wedges and serve with the dish.

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