Side Pannel
Mexican Style Vermicelli
Mexican Style Vermicelli
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta, Beef
Ingredients List
- 1 tb Vegetable oil
- 1 pk Vermicelli; broken (8
- -ounces)
- 1 lb Well-trimmed beef chuck; cut
- -in 1/2" cubes
- 1/2 c Chopped onion
- 1/2 Chopped green pepper
- 1/4 c Finely chopped celery
- 1 Clove garlic; minced
- 1 c Tomato; peeled, seeded &
- -chopped
- 2 ts TABASCO Pepper Sauce
- 1 ts Ground cumin
- 1/2 ts Salt
- 3 cn Chicken broth; (14 1/2
- -ounces each)
Directions
In large skillet or Dutch oven, heat oil over medium-high heat. Add
vermicelli; cook until golden, stirring constantly. Remove from skillet;
set aside. In same skillet, cook beef until browned. Reduce heat to medium;
add onions, green pepper, celery and garlic. Cook, stirring constantly,
until tender, 2 to 3 minutes. Add tomato; cook 1 minute longer. Stir in
Tabasco sauce, cumin and salt. Return vermicelli to skillet. Add chicken
broth; mix well. Heat to boiling, lower heat, cover and cook until
vermicelli is tender, about 10 minutes. Makes 4-6 servings.
vermicelli; cook until golden, stirring constantly. Remove from skillet;
set aside. In same skillet, cook beef until browned. Reduce heat to medium;
add onions, green pepper, celery and garlic. Cook, stirring constantly,
until tender, 2 to 3 minutes. Add tomato; cook 1 minute longer. Stir in
Tabasco sauce, cumin and salt. Return vermicelli to skillet. Add chicken
broth; mix well. Heat to boiling, lower heat, cover and cook until
vermicelli is tender, about 10 minutes. Makes 4-6 servings.
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