| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Mexican | Tabasco, Beef, Pasta | 4 | Servings |
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) |
INSTRUCTIONS
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 <[email protected]> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <[email protected]> on May 11, 1998
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