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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I found this recipe hand written in one of my grandmother's cookbooks. She said it was a recipe her sister had written down in the book in the early 60's, but grandma never made because she thought she had lost it. The recipe calls for a # 2 1/2 can of whole tomatoes. I'm not sure what size that is but I think it's the large can so the tomato oz is guess. Servings are a guess also. Ingredients:
2 teaspoons oil |
1/2 lb vermicelli |
1 lb ground beef |
3 garlic cloves |
2 onions, chopped |
1 (25 ounce) can whole tomatoes with juice |
1/2 cup boiling water |
1 green pepper, chopped |
1/2 cup corn |
1 teaspoon salt |
1 teaspoon chili powder |
1/2 lb sharp cheddar cheese, shredded |
Directions:
1. In a large deep skillet brown Vermicelli in oil add beef and stir till browned.
2. Add remaining ingredients except cheese.
3. Cook 10 minutes then put in a baking dish and Bake at 250° for 10 minutes.
4. Sprinkle with cheese and bake another 5 minutes.
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