Express vegetarian Mexican casserole March 1

Express vegetarian Mexican casserole March 1
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Raw materials 8 servings Add to shopping list 1/2 sachets 350g rye rocket macaroni Add to shopping list 200 g frozen broccoli buds Add to shopping list 450 g peas corn peppers Add to shopping list 400 g turkey roast with minced Add to shopping list 150 g palvikalkkunaa cut into cubes Add to shopping list 1 tsp sieved tomatos Add to shopping list 2 cubes of vegetable / chicken stock Add to shopping list 250 g of rinsed kidney beans Add to shopping list approx. 1.5 l of water Add to shopping royal caribbean list 1 teaspoon sambal oelek chili paste add to the list, a total of 2 tbsp mixed herbs, pepper mix of warm Sicilian spice mixture, garlic powder Add to shopping list 2 tsp sugar Add to shopping list salt if necessary Add to shopping list
Pour into a large pan of frozen vegetables, pasta and stock cubes and boiling water. Wait until the soup begins to boil again, then add the sieved tomato, spices and fried minced meat well-done, as well as palvikalkkuna. Bring to a boil and add the beans. Turn the stove off and let it cool down the soup a few minutes. Taste and add more salt if necessary.
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