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Ground Beef Vermicelli
In this recipe, vermicelli noodles are first browned to develop a slightly nutty flavor. Then they simmer in a seasoned tomato sauce for a deliciously different dinner.—
12 Servings
Prep: 10 min. Cook: 40 min.
Ingredients
8 ounces vermicelli, broken into 2-inch pieces
2 tablespoons butter
2 pounds lean
ground beef
(90% lean)
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Kick-up the flavor
With Johnsonville Italian Sausage.
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1 can (15 ounces) tomato sauce
4 celery ribs, chopped
2 large onions, finely chopped
1 can (15-1/4 ounces) whole kernel corn, drained
1/2 cup chopped green pepper
3 teaspoons garlic powder
3 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon chili powder
8 slices process American cheese
Directions
In a large skillet, saute vermicelli in butter until browned. Add
beef; cook over medium heat until meat is no longer pink. Stir in
the tomato sauce, celery, onions, corn, green pepper and seasonings.
Cover and simmer for 25 minutes.
Arrange cheese slices over the top. Cook, uncovered, until the cheese
is melted, about 5 minutes. Yield: 12 servings.
Nutrition Facts:
1 serving (1 each) equals 292 calories,
© Taste of Home 2013
2 of 2
Ground Beef Vermicelli
(continued)
Nutrition Facts:
11 g fat (6 g saturated fat), 51 mg cholesterol, 1,104 mg sodium, 25 g carbohydrate, 2 g fiber, 21 g protein.
Wine:
Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as
Cabernet Sauvignon
,
Merlot
or
Syrah
.
© Taste of Home 2013