Vermicelli and sweet hot beef
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | ounces | Uncooked vermicelli |
| 1 | pounds | Extra lean ground beef |
| ¼ | cup | Raisins |
| 1¼ | teaspoon | Black pepper |
| 1½ | teaspoon | Ground cumin |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground cinnamon |
| ⅛ | teaspoon | Ground red pepper |
| ½ | cup | Water |
| 1 | can | (8 ounce) no-salt-added tomato sauce |
| 2 | teaspoons | Lemon juice |
| Chopped fresh parsley, optional | ||
Directions
Cook vermicelli according to package directions, omitting salt and fat.
Drain and set aside. Cook ground beef in a large skillet over Medium-High heat until browned, stirring to crumble. Drain and pat dry with paper towels. Wipe dripping from skillet with a paper towel. Return meat to skillet; add raisins and next 7 ingredients, stirring well. Cook over Low heat for 15 minutes, stirring occasionally. Stir in lemon juice. Serve over vermicelli. Sprinkle with chopped parsley, if desired. Yield: 5 servings.
Per serving: 358 calories, 11⅗ grams fat, 56 mg. cholesterol, 23⅘ grams protein, 40 grams carbohydrate, 280 mg. sodium. MC formatting by bobbi744@...
Recipe by: Cooking Light Recipe Card Posted to Digest eat-lf.v097.n112 by Roberta Banghart <bobbi744@...> on Apr 28, 1997