for 4 person

Mince

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

Sauce

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

Macaroni

250 g	elbow macaroni
	salted water, boiling

To complete

30 g	tortilla chips (e.g. Blue Corn & Sea Salt)
4 sprig	coriander
1	lime

How it's done

Mince

Heat the oil in a non-stick frying pan. Fry the meat in batches for approx. 2 mins., remove and season.

Sauce

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.

Macaroni

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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