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  • Prep Time


  • Total Time


  • Servings



  • 2

    Tbls. EVOO or veg. oil

  • 12

    oz. vermicelli noodles, broken into small pieces

  • 2

    lb. ground beef

  • 2

    cloves garlic, minced

  • 1

    medium onion, chopped

  • 1

    green pepper, chopped, fine to medium

  • 4

    stalks celery, chopped

  • 1

    can whole kernel corn, drained

  • Salt & pepper, to taste

  • 1

    Tbs. Chili powder, more or less to your taste

  • 1

    (28 oz) can chopped tomatoes, undrained

  • ¾

    cup water

  • 1

    can Rotel, undrained, **optional**

  • 8

    slices American cheese

  • Additions: mushrooms, Cajun seasonings, etc.


Preheat: Stove Top High. Add EVOO and sauté the dry vermicelli noodles, until lightly browned, stirring to keep from burning. Add beef and cook, stirring, until meat losses it red color. Add: garlic, onion, green pepper, celery, corn, salt, pepper, & chili powder. Add tomatoes, water and (Rotel). Gently stir. Place lid. Turn Ninja to 325° for about 25 minutes. Stir after 15 minutes. Test to see if celery and green pepper are getting soft. When soft, top with cheese slices. Turn off unit. Place lid, for cheese to melt. Serves 8-12. Note: The vermicelli noodles are sautéed to prevent sticking together during cooking.


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