Quick and Easy Mexican Beef and Pasta |
|
 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 5 |
|
This is a delicious and fast supper for those hectic nights; it goes together, start to finish, in less than 45 minutes. Add a tossed salad and some fresh fruit for dessert, and you've got a healthier alternative to processed convenience foods. Ingredients:
1 tablespoon olive oil |
1 (7 ounce) package fideos pasta (or vermicelli, broken) |
1 lb beef chuck, trimmed of fat and cut into 1/2 inch cubes |
1/2 medium onion, chopped |
1/4 cup celery, chopped |
2 cloves garlic, minced |
5 tablespoons tomato paste |
1 teaspoon tabasco sauce, to taste |
1 1/2 teaspoons cumin |
3/4 teaspoon salt |
4 cups low sodium beef broth |
Directions:
1. In a large skillet, saute fideos or vermicelli in the olive oil until golden (this part smells soooo good!).
2. Remove to a bowl; set aside.
3. In the same skillet, thoroughly brown the beef chuck.
4. Reduce heat to medium and add onions, celery and garlic.
5. Cook, stirring constantly, until tender, about 5 minutes.
6. Add tomato paste; cook another minute.
7. Stir in Tabasco sauce, salt and cumin.
8. Return fideos or vermicelli to skillet and add beef broth; combine well.
9. Bring to a boil, lower heat, cover tightly and cook until pasta is tender, about 10 minutes.
|
|