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.


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.

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