Mexican Vermicelli

My husband has a subscription to Western Horseman magazine and the day it comes in the mail, he reads it from cover to cover. I think he has an inner cowboy that is begging to be released.

Anyway, it's not at all uncommon for him to tear recipes out of his magazine and leave them on the counter or the kitchen table (subtlety is his gift) in hopes that I'll take a hint and add the recipe to our menu rotation.

I made this for him several weeks ago and he loved it. The kids didn't love it, and I thought it was okay, but he asked me to make it again, and I like to keep him happy.


Mexican Vermicelli

2 Tbsp butter
1/2 lb vermicelli
1-1.5 lbs ground beef
1 tsp salt
1 tsp pepper
1 tsp chili powder
dash of garlic powder
2 cups diced onion
2 cups celery, chopped
1/2 cup green pepper, chopped
1 pound can stewed tomatoes or diced tomatoes
1.5 cups whole kernel corn (I used frozen)
1 cup water
sliced or grated cheese--any kind

In large skillet or stockpot, brown vermicelli in butter, breaking into small pieces (I think it would be much easier and less messy to break the pasta BEFORE you started browning it!). Stir in meat and brown, draining excess fat (I didn't follow directions; I added my beef that had been previously browned, frozen, and thawed). Add remaining ingredients and blend. Cook on stovetop over low heat for 25 minutes. Prior to serving, cover with cheese and allow it to melt.

*I think I ended up adding an extra can of stewed tomatoes and some more water. Your finished dish should be of a casserole-like consistency. I also omitted the celery and used way less onion than it calls for!