Mexi-Quick Skillet Casserole Recipe

Name: Mexi-Quick Skillet Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tbsp. butter, 8 oz. vermicelli, broken in 1-inch pieces, 1 lb. lean ground beef, 1/2 c. chopped onion, and more.

Yes, Mexi-Quick Skillet Casserole falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexi-Quick Skillet Casserole

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