Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Mexican Style Vermicelli
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- #52539
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 tablespoon vegetable oil
1 package (8 ounce size) vermicelli, broken in bits
1 pound well trimmed beef chuck, cut in 1/2" cubes
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup finely chopped celery
1 clove garlic, minced
1 cup peeled, seeded, chopped tomato
2 teaspoons Tabasco sauce
1 teaspoon cumin
1/2 teaspoon salt
3 cans (14.5 ounce size) chicken broth
directions
In large skillet or Dutch oven, heat oil over medium-high heat. Add vermicelli and cook until golden, stirring constantly. Remove from skillet and set aside.
In same skillet, cook beef until browned. Reduce heat to medium, then add onions, green pepper, celery and garlic. Cook, stirring constantly, until tender, 2 to 3 minutes. Add tomato and cook 1 minute longer. Stir in Tabasco sauce, cumin and salt.
Return vermicelli to skillet. Add chicken broth and mix well. Heat to boiling, lower heat, cover and cook until vermicelli is tender, about 10 minutes.
added by
collegemom
nutrition data
Nutritional data has not been calculated yet.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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reviews & comments
March 24, 2009
This recipe was so good my husband said he could eat it every night and he's hard to please. It was simple to make and great tasting. We'll have to doulble it next time because we loved it so much. The only thing I might try differently is to cook the meat in the broth first to make it just a bit more tender. Thank you so much for this great recipe!!!