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Mexican Beef Medley

ingredients

serves: 6
2 cups spiral or shell noodles
1 large onion, chopped
1 garlic clove, crushed
1 cup chopped green and red capsicum
1 tablespoon oil or butter
750 g (1 1/2 lb) minced beef
1 cup frozen or canned whole kernel corn
1 cup frozen or canned baby Lima beans
1 x 425 g (15 oz) can condensed tomato soup
1 teaspoon Mexican-style chilli powder
salt and pepper

method

1. Cook noodles in boiling salted water for 10 minutes. Drain and keep aside.

2. In electric frypan or frying pan with lid to fit, saute onion, garlic and capsicum in oil until onion is transparent. Remove to a plate.

3. Shape minced beef into a flat cake, or use flat-packed mince straight from the freezer.

4. Brown mince 'cake' in oil on each side, then break up into chunky pieces with a fork while still in the pan.

5. Cook until red colour disappears.

6. Return onion and capsicum to pan with corn kernels, Lima beans, tomato soup, chilli powder and salt and pepper to taste.

7. Stir well, cover and simmer gently for 20 minutes.

8. Add pre-cooked noodles and simmer for further 5 minutes or until noodles are tender.

9. Serve immediately with a tossed salad and crusty bread.

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