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