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butter vermicelli lean ground beef onion clove garlic tomatoes tomato sauce water bell pepper kidney beans Parmesan cheese
Viewed: 84 - Published at: 6 years agoIngredients
- 2 Tbsp. butter
- 8 oz. vermicelli, broken in 1-inch pieces
- 1 lb. lean ground beef
- 1/2 c. chopped onion
- 1 large clove garlic, minced
- 1 can stewed tomatoes (undrained), cut up
- 1 can tomato sauce
- 1 c. water
- 1/4 chopped bell pepper
- 1/2 c. drained kidney beans
- grated Parmesan cheese
Method
- In 10-inch skillet over medium high heat in hot butter, cook vermicelli until golden, stirring constantly.
- Transfer to bowl and set aside.
- In same skillet over medium high heat, cook beef and onion with garlic until beef is browned and onion is tender. Drain off grease.
- Stir in tomatoes, tomato sauce, water and reserved vermicelli.
- Heat to boiling.
- Reduce heat to low. Cover; simmer 20 minutes or until vermicelli is tender.
- Stir often.
- Stir in beans and peppers; heat thoroughly.
- Serve with Parmesan cheese.
