An everyday and family-friendly version of chili con carne: our Mexican minced meat stir-fry with pasta
Can of mixed corn and kidney beans (drained weight 140 g)
Ingredients · Servings 2
- 1 can of mixed corn and kidney beans
- 1 white onion
- 2 Kill
- 250 g minced meat
- Salt
- 1 Dose Tomato
- 1 pinch of sugar
- 1 Prize Chili Flock
- 150g macaroni
- 1 Avocado
- 1 tbsp lime juice
- 4 sprigs flat-leaf parsley
- The Chili Flock
Method · 30 min
- Drain the Mexican corn mixture in a sieve. Finely dice the onion.
- Heat oil in a pan. Add the mixed ground meat and fry over high heat until light brown and crumbly. Season with salt. Add the onions and sauté briefly.
- Add diced tomatoes, Mexican corn mix, and 100 ml water. Bring to a boil and season with salt, sugar, and chili flakes. Cover and simmer over medium heat for 15 minutes.
- Meanwhile, cook the macaroni in plenty of boiling salted water according to the package instructions. Halve the avocado, remove the pit, peel the flesh, dice it, and mix with lime juice. Finely chop the leaves of flat-leaf parsley.
- Drain the pasta. Season the sauce to taste, then mix in the pasta. Serve sprinkled with diced avocado, parsley, and a few chili flakes.
gg minced meat (mixed)
Can of diced tomatoes (400 g)
