Mexican mince with macaroni

Total time: 45m
Preparation Time: 45m

For 4 people


Stephi (FOOBY Team)

Nutritional Information

Contains 652 Kcal, 36g Protein, 70g Carbohydrates, 22g Fat


  • Mince
  • 0.5 tsp salt
  • oil for frying
  • 400 g minced meat (beef)
  • a little pepper
  • Sauce
  • 1 red pepper
  • 1 red onions
  • 2 garlic clove
  • 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)
  • 1 tsp salt
  • 0.5 tsp chilli powder
  • 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 sprigs coriander
  • 1 lime

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  • 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.
  • Note:

    To reduce the heat, use fewer jalapeños and/or chilli powder or leave out altogether.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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