Mexican minced meat pasta dish

Ingredients for 6 servings:

• 500 g macaroni, short
• 2 cans kidney beans
• 1 can of corn
• 2 peppers
• 1 kg minced meat, mixed
• 2 m.-sized onion(s)
• 2 cloves garlic
• Salt
• pepper
• 1 can of tomato paste
• 500 ml vegetable broth, instant
• 4 tbsp olive oil
• 2 cups sour cream
• 2 tbsp tomato paste
• 1 clove(s) garlic
• some pepper (jalapeno pepper)
• some chili sauce

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Cook the noodles according to the package instructions until almost tender, drain, and refresh in cold water. Rinse and drain the kidney beans and sweetcorn. Peel the onion and garlic and dice them finely. Trim and dice the bell pepper. Heat 2 tablespoons of oil in a pan and fry the minced meat until crumbly. Add the onion and garlic. Add the can of tomato paste and fry briefly. Then pour in the stock and bring to a boil. Season with salt and pepper. Heat a little oil in a deep pan (I use a wok) and fry the kidney beans, sweetcorn, and diced bell pepper for about 10 minutes, stirring constantly. Then add the minced meat mixture, mix, and heat again. Mix the sour cream with the tomato paste, grated garlic, a little jalapeno pepper, and a little chili sauce, to taste, and season with salt and pepper. Serve as a dip.