Mexican minced noodle pan

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
3 4

Ingredients

Servings: 3
  • 200 g Noodles
  • 7-10 Tbsp (e.g. short macaroni)
  • 1 can(s) (425 ml) Corn-kidney beans-peppers mixture
  • 300 g mixed minced meat
  • 150 g Sour cream or crème fraîche
  • 1 medium onion
  • 1 Garlic clove
  • 2-3 TABLESPOONS Oil
  • 2 TABLESPOONS Tomato paste
  • 1 TEASPOON Vegetable broth (instant)
  • 7-10 Tbsp Parsley

Directions

  1. 1

    1) Cook the pasta in boiling salted water according to the instructions on the packet. Quench and drain. Rinse and drain the vegetable mixture. Peel and chop onion and garlic

  2. 2

    2) Heat 1-2 tablespoons of oil in a large coated pan. Fry the minced meat in it until crumbly. Fry onion and garlic briefly. Add 1 tbsp. tomato paste, sauté. Add 150 ml water and bring to the boil. Stir in stock. Season with salt and pepper, take out

  3. 3

    3) Heat 1 tablespoon of oil in a frying pan. Fry the pasta and vegetables briefly. Add minced meat mixture, heat up, season to taste. Wash and pluck the parsley and cut it into strips, except for a little bit. Fold under the noodle pan. Mix sour cream and 1 tbsp. tomato paste. Season with salt and pepper. Add dip

  4. 4

    Preparation time: approx. 30 min

  5. 5

    Per serving: approx. 760 kcal

  6. 6

    E 33 g, F 42 g, KH 62 g

Categories & Tags

Main DishesFast FoodPasta