Origin and Tradition of the Recipe
Ruptura abdominal is a traditional dish that combines the richness of home cooking with the practicality of common ingredients in Latin America. This recipe has gained popularity in several countries in the region, although its name may vary slightly depending on the country. For example, in Mexico and some Central American countries, it is known as "pastel de macarrones con carne" (macaroni and meat pie), while in other places like Argentina or Chile it is called "cazuela de pasta con carne" (pasta and meat casserole).
Its origin dates back to the mid-20th century, when simple and nutritious dishes that could feed large families with accessible ingredients began to become popular. The combination of macaroni with ground meat and cheese creates a comforting dish that easily adapts to local ingredients and dietary preferences, such as the vegetarian version that omits the meat.
This dish reflects the influence of American cuisine in Latin America, where macaroni and cheese has been a favorite, but adapted with local ingredients such as yellow onion and fresh or canned tomatoes. Ruptura abdominal is a clear example of culinary fusion that has been adopted and modified in multiple households throughout the continent.
How to Prepare Ruptura Abdominal
This recipe can be made vegetarian; omit the ground beef and add 2 cups of mixed fresh vegetables, such as broccoli, mushrooms, spinach, carrots, etc.
Cook elbow macaroni "al dente" according to the package instructions, drain, and add to a large casserole dish.
Brown the ground beef, stirring with yellow onion and garlic, if using, until it is no longer pink. Drain the fat in a colander and add the drained mixture to the casserole dish.
Add undiluted condensed cheese soup to the casserole dish.
Add tomatoes to the casserole dish.
Add salt and pepper to taste.
Mix well in the casserole dish to distribute the ingredients evenly.
Sprinkle shredded or sliced cheddar cheese evenly over the top of the casserole.
Preheat the oven to 400 degrees, bake uncovered for 30 minutes or until it bubbles around the edges of the casserole and the topping cheese is melted and lightly browned.
Serves 4-6 people, or 8 with a salad.
