Utes Macaroni – Mexican Style Casserole
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g pasta (macaroni)
- Salt water
- 1 teaspoon olive oil
- 125 g minced meat, mixed or tartare
- 1 small onion (s)
- 1 clove garlic
- 1 packet tomato (s), chunky with herbs
- 1 tablespoon tomato paste
- 1 red pepper (s)
- 1 small Can (s) mushrooms
- 50 g peas (frozen)
- 0.5 ½ kl. Can corn
- 50 g cheese, rated
- salt and pepper
- Chili powder
- Herbs your choice
Print Recipe
Pin Recipe Instructions
- Cook the macaroni in salted water according to the instructions on the packet. Cut the onion and bell pepper into cubes.
- Heat the olive oil in a pan, add the onion cubes and sauté. Press the garlic into the pan and sauté briefly. Then add the meat and fry it. Season with salt and pepper.
- Now add the chunky tomatoes and some water. Stir in the tomato paste, add the diced paprika and let cook briefly. Finally stir in the mushrooms, corn and peas. Season to taste with pepper, salt, chili powder and herbs.
- Preheat the oven to 200 ° C. In a tall casserole dish, first cover the bottom with a little sauce, then place the macaroni in the dish in several layers, alternating with the sauce. Finish the top with sauce and sprinkle with the cheese. Baked in the oven for 15-20 minutes at 200 ° C.
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