Mexican mince with macaroni

Mexican mince with macaroni

Total: 45 Min. | Active: 45 Min.
Nutritional value / person: 652 kcal
, Fat: 22 g
, Carbohydrate: 70 g
, Protein: 36 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


oil for frying
400 g minced meat (beef)
½ tsp salt
a little pepper


1 red pepper
1 red onion
2 garlic cloves
30 g preserved jalapeño peppers in slices
500 g cherry tomatoes
1 tin red kidney beans (approx. 215 g)
1 tin corn kernels (approx. 150 g)
½ tsp chilli powder
1 tsp salt
a little pepper
1 dl vegetable bouillon


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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How it's done

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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.

Good to know
Note: To reduce the heat, use fewer jalapeños and/or chilli powder or leave out altogether.

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