Side Dishes

Minced Meat – Vegetables – Pan

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 red pepper (s)
  • 1 bell pepper (s), yellow
  • 350 g minced meat, mixed
  • 125 ml beef broth
  • 1 bottle sauce (Texicana Salsa)
  • 300 g corn, canned
  • 3 tablespoon crème fraîche
Minced Meat – Vegetables – Pan
Minced Meat – Vegetables – Pan

Instructions

  1. Wash and clean the peppers and cut into small cubes. Fry the minced meat in a pan until crumbly. Add the vegetables and fry them.
  2. Pour in the beef broth, bring everything to a boil over a mild heat for 10 minutes. Stir in the Texicana Salsa and the corn and bring to the boil again. Stir in the creme fraiche and serve with rice.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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