Quick and Easy Mexican Beef and Pasta

This is a delicious and fast supper for those hectic nights; it goes together, start to finish, in less than 45 minutes. Add a tossed salad and some fresh fruit for dessert, and you've got a healthier alternative to processed "convenience" foods.

• Ready In: 45 mins
• Serves: 4-5

Ingredients

• 1  tablespoon olive oil
• 1 (7 ounce) package  fideos pasta (or vermicelli, broken)
• 1  lb beef chuck, trimmed of fat and cut into 1/2 inch cubes
• 1⁄2 medium onion, chopped
• 1⁄4 cup celery, chopped
• 2  cloves garlic, minced
• 5  tablespoons tomato paste
• 1  teaspoon Tabasco sauce, to taste
• 1 1⁄2 teaspoons cumin
• 3⁄4 teaspoon salt
• 4  cups low sodium beef broth

Directions

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