Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 300 g macaroni
- 500 g minced meat
- 500 ml salsa
- 2 cups sour cream
- 1 can kidney beans
- 1 can corn
- 150 g cheese, rated
- 50 g nacho (s) (tortillas nacho cheese)
- salt and pepper
- Chili powder
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees.
- Cook the macaroni al dente.
- Meanwhile fry the minced meat until crumbly. Season with salt, pepper and chilli as required and to taste.
- Drain the pasta and pour all the ingredients into the baking dish, layer by layer. Put the pasta at the bottom, a dollop of salsa and a dollop of sour cream on top and distribute everything well. Spread the minced meat on top and again a dollop of salsa and sour cream. Then the beans and corn follow, followed by salsa and sour cream again. Then sprinkle the cheese on top.
- Put the casserole in the oven for 20 minutes. For the last 5 minutes, distribute the nachos on the edge of the baking dish, sprinkle some nacho crumbs over the cheese and cook to the end.
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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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