Mexi-Quick Skillet Casserole

• 2 Tbsp. butter
• 8 oz. vermicelli, broken in 1-inch pieces
• 1 lb. lean ground beef
• 1/2 c. chopped onion
• 1 large clove garlic, minced
• 1 can stewed tomatoes (undrained), cut up
• 1 can tomato sauce
• 1 c. water
• 1/4 chopped bell pepper
• 1/2 c. drained kidney beans
• grated Parmesan cheese

1. In 10-inch skillet over medium high heat in hot butter, cook vermicelli until golden, stirring constantly.
2. Transfer to bowl and set aside.
3. In same skillet over medium high heat, cook beef and onion with garlic until beef is browned and onion is tender. Drain off grease.
4. Stir in tomatoes, tomato sauce, water and reserved vermicelli.
5. Heat to boiling.
6. Reduce heat to low. Cover; simmer 20 minutes or until vermicelli is tender.
7. Stir often.
8. Stir in beans and peppers; heat thoroughly.
9. Serve with Parmesan cheese.

butter, vermicelli, lean ground beef, onion, clove garlic, tomatoes, tomato sauce, water, bell pepper, kidney beans, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=532308 (may not work)