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Mexican Style Vermicelli
1 tablespoon vegetable oil
1 package vermicelli -- broken (8 ounces)
1 pound well-trimmed beef chuck -- cut in 1/2" cubes
1/2 cup chopped onion
1/2 chopped green pepper
1/4 cup finely chopped celery
1 clove garlic -- minced
1 cup tomato -- peeled, seeded,
2 teaspoons TABASCO Pepper Sauce
1 teaspoon ground cumin
1/2 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.
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