South of the Border Spaghetti

[gemjo_99]

1 Lb Lean Ground Beef (double if you like lots of meat)
1 Lb Vermicelli, broken up into pieces about as wide as your hand
1 Lb Frozen Corn
1 15 oz Can Stewed Tomatoes including juice
1 Large Onion, chopped
1-2 Tbl Salsa
2 15 oz cans Plain Tomato Sauce (may want a 3rd can)
1 C chopped Green Bell Pepper
1 small Jalapeno Pepper finely chopped, optional if you like a little more kick
1/2 - 1 Lb Shredded Cheese of your choice, I use Monterey Jack
Chili Powder, Cayenne Powder, Cumin, Salt & Pepper to taste.

Brown hamburger & onions in electric skillet.
Remove meat & onions, set aside.
Brown broken vermicelli in grease from hamburger.
Drain off grease.
Mix vermicelli, hamurger, onions, tomatoes, salsa, tomato sauce, corn, peppers and seasonings in a large bowl. (everything except the cheese)
Return mixture to electric skillet. Skillet will be full.
Cover and simmer about 30 minutes or until vermicelli is tender, stirring occasionally.
Spread cheese over top, cover and cook additional 3-5 minutes or until cheese is melted.
Enjoy.
This doesn't taste anything like traditional italian spaghetti. I love it hot or cold.

 

[jpshaw]

This looks like something I can alter for "low sodium" for a change of pace. Thank you.

 

[gemjo_99]

Hope you enjoy it as much as my family does. My husband is italian and we love traditional spaghetti, but this is a nice change.

 

[jpshaw]

I am a heart patient and on a very low sodium diet so I will need to alter it somewhat to cut down on the miligrams of sodium. Ground meat I usually go 3/4 lb when it calls for 1 pound. The shredded cheese will be cut in half but the spices and produce can go as is. They make a "no sodium added" tomato sauce that that is OK. This is do-able. Thanks again.

 

[cookie]

Love pasta sounds good, thank you! Cookie