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Mexican Style Vermicelli

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Title: Mexican Style Vermicelli
Yield: 4 Servings
Categories: Tabasco, Beef, Pasta

Ingredients:

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)


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

Recipe by: Tabasco www.tabasco.com

Posted to MC-Recipe Digest by "Karen Sonnessa"
on May 11, 1998

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