Mexican : Mexican-Style Vermicelli

• 1 tablespoon vegetable oil
  
• 1 (8-ounce) package vermicelli, broken
  
• 1 pound well-trimmed beef chuck, cut into 1/2-inch cubes
  
• 1/2 cup chopped onion
  
• 1/2 cup chopped green pepper
  
• 1/4 cup finely chopped celery
  
• 1 clove garlic, minced
  
• 1 cup peeled, seeded, and chopped tomato
  
• 2 teaspoons Original TABASCO® brand Pepper Sauce
  
• 1 teaspoon ground cumin
  
• 1/2 teaspoon salt
  
• 3 (14 1/2-ounce) cans chicken broth
  

Heat oil in a large skillet or Dutch oven over medium-high heat. Add vermicelli and cook until golden, stirring constantly. Remove from skillet and set aside.

In the same skillet, cook beef until browned. Reduce heat to medium and add onion, green pepper, celery, and garlic. Cook until tender, 2 to 3 minutes, stirring constantly. Add tomato and cook 1 minute longer.

Stir in TABASCO^® Sauce, cumin, salt, vermicelli, and chicken broth, and bring to a boil. Reduce heat to simmer, cover, and cook until vermicelli is tender, about 10 minutes.

Makes 4 to 6 servings.