Mexican style vermicelli
4 Servings
Ingredients
| Quantity | 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 | Chopped green pepper | |
| ¼ | cup | Finely chopped celery |
| 1 | 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) |
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.
>From the Tabasco Website, formatted by <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on May 11, 1998