Recipe - Mexican Style Vermicelli

1 tablespoon Vegetable oil
1 pack Vermicelli; broken (8
ounces)
1 pound Welltrimmed beef chuck; cut
in 1/2" cubes
One half cup Chopped onion
One half Chopped green pepper
One fourth cup Finely chopped celery
1 Clove garlic; minced
1 cup Tomato; peeled, seeded &
chopped
2 teaspoon TABASCO Pepper Sauce
1 teaspoon Ground cumin
One half teaspoon Salt
3 cn Chicken broth; (14 1/2
ounces each)

In large skillet or Dutch oven, heat oil over mediumhigh 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 46 servings.

From the Tabasco Website, formatted by ksonness@suffolk.lib.ny.us

Recipe by: Tabasco www.tabasco.com

Posted to MCRecipe Digest by "Karen Sonnessa" ksonness@suffolk.lib.ny.us
on May 11, 1998