Mexican style vermicelli

Yield: 4 Servings

Measure Ingredient
1 tablespoon Vegetable oil
1 pack Vermicelli; broken (8 ounces)
1 pounds Well-trimmed beef chuck; cut in 1/2\" cubes
½ cup Chopped onion
½ \N Chopped green pepper
¼ cup Finely chopped celery
1 \N Clove garlic; minced
1 cup Tomato; peeled, seeded & chopped
2 teaspoons TABASCO Pepper Sauce
1 teaspoon Ground cumin
½ teaspoon Salt
3 cans Chicken broth; (14 1/2 ounces each)

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.

>From the Tabasco Website, formatted by <ksonness@...> Recipe by: Tabasco Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on May 11, 1998

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