Ground Beef Vermicelli

Ground Beef Vermicelli
Serves 12
This is a very tasty dish. I served it with some Garlic toast. I do not
like real spicy so cut the cayenne to 1/2 teaspoon and found it still a
little hot for my taste. I got the recipe from Taste of Home America's Best
Church Supper Recipes and it was submitted by Diana Holmes.
Ingredients:
8 ounces vermicelli, broken in 2-inch pieces
2 tablespoons butter
2 pounds lean ground beef
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 Velveeta Cheese
In a large skillet, saut� vermicelli in butter until browned. Add beef;
cook over medium heat until meat is no longer pink. Drain. Stir in the
tomato sauce, celery, onions, corn, green pepper and seasonings; mix well.
Cover and simmer for 25 minutes. Arrange cheese slices over the top. Cook,
uncovered, until the cheese is melted, about 5 minutes.
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes