Quick and Easy Mexican Beef and Pasta

• 1 tablespoon olive oil
• 1 (7 ounce) packagefideos pasta (or vermicelli, broken)
• 1 lb beef chuck, trimmed of fat and cut into 1/2 inch cubes
• 12 medium onion, chopped
• 14 cup celery, chopped
• 2 cloves garlic, minced
• 5 tablespoons tomato paste
• 1 teaspoon Tabasco sauce, to taste
• 1 12 teaspoons cumin
• 34 teaspoon salt
• 4 cups low sodium beef broth

1. In a large skillet, saute fideos or vermicelli in the olive oil until golden (this part smells soooo good!
2. ).
3. Remove to a bowl; set aside.
4. In the same skillet, thoroughly brown the beef chuck.
5. Reduce heat to medium and add onions, celery and garlic.
6. Cook, stirring constantly, until tender, about 5 minutes.
7. Add tomato paste; cook another minute.
8. Stir in Tabasco sauce, salt and cumin.
9. Return fideos or vermicelli to skillet and add beef broth; combine well.
10. Bring to a boil, lower heat, cover tightly and cook until pasta is tender, about 10 minutes.

olive oil, packagefideos pasta, beef chuck, onion, celery, garlic, tomato paste, tabasco sauce, cumin, salt, beef broth

Taken from www.food.com/recipe/quick-and-easy-mexican-beef-and-pasta-89352 (may not work)