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Mexican Macaroni

 
Mexican Macaroni

Total: 45 mins Ι Active: 45 mins

Nutritional Value / Person: 

Calories: 656 kcal
Fat: 23g
Carbohydrates: 70g
Protein: 37g

  • Lactose Free

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Mexican Macaroni

 

Total: 45 mins Ι Active: 45 mins

Nutritional Value / Person: 

Calories: 656 kcal
Fat: 23g
Carbohydrates: 70g
Protein: 37g

Mexican Macaroni

Always wanted to combine different cuisines together to be able to call yourself a fusion chef but lacked the skills to do so? Well this Mexican macaroni recipe lets you pretend to be a great chef and allows you to claim the mastery of fusion cuisine! Light-hearted jokes aside, this recipe is ridiculously simple and tastes delicious, just try it.

Elena

Elena Garcia

Nacionalidad: Mexican
Profesión: F&B Director at La Mesa, Mexico City
Favorite Dish: Ratatouille
Awards:

Total Time

45 minutes

Active Time

45 minutes

Yield

4 portions

Calories / Portion

656 kcal

Ingredients
  • a little olive oil for the pan
  • 400g minced beef
  • 1/2tsp salt
  • a little pepper
  • 1 red pepper
  • 1 red onion
  • 2 garlic cloves
  • 30g preserved jalapeños, sliced
  • 500g cherry tomatoes
  • 1 tin red kidney beans
  • 1 tin corn
  • 1/2tsp chilli powder
  • 1tsp salt
  • a little pepper
  • 1dl vegetable bouillon
  • 250g macaroni
  • salted, boiling water
  • 30g tortilla chips
  • 4 springs of coriander
  • 1 lime
How To
  • 1
    Step 1
    For the minced beaf: Heat oil in frying pan. Fry the meat for approx 2 mins, then take out and season.
  • 2
    Step 2
    For the sauce: Dice pepper, slice onion, chop garlic into small pieces. Drain and roughly chop jalapeños. Slice cherry tomatoes into two halves. Rinse and drain the kidney beans.  Heat a little oil in the same pan. Sauté pepper, onions and garlic for approx. 5 mins. Drain the sweetcorn, add to pan with the jalapeño slices and cook briefly before seasoning. Add meat, tomatoes, beans and stock. Cover and simmer for approx. 15mins. 
  • 3
    Step 3
    For the macaroni: Cook the macaroni in the salted, boiling water until al dente. Then drain.
  • 4
    Step 4
    To finish off the Mexican Macaroni: Put the macaroni with the mince on a plate and season with the crumbled tortilla chips. Scatter the torn coriander on top as well and slice the lime into slices and serve with dish. Et voilà, here you have your Mexican Macaroni!
  • 5
    Step 5
    Add the bean sprouts to the stir fry pan and continue cooking for four minutes. 
  • 6
    Step 6
    Lastly, add the coriander and stir fry for another 30 seconds. 
  • 7
    Step 7
    Put the stir fry onto a warm plate and sprinkle the dish with the peanuts. Serve and enjoy!

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