Mexican minced noodle pan
easy
Ingredients
- 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) 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) 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) 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
Preparation time: approx. 30 min
- 5
Per serving: approx. 760 kcal
- 6
E 33 g, F 42 g, KH 62 g
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