1 (10 oz.) pkg. twisted vermicelli nests
4 tbsp. cooking oil
2 lg. onions, chopped
1 lg. clove garlic, crushed
1 green pepper, chopped
2 lbs. ground round steak
1 (1 lb.) can tomatoes
1/2 of 10 oz. can Rotel tomatoes and green chilies
1 tsp. ground cumin
2 tsp. chili powder
Salt and pepper
4 c. beef stock

In 12-inch skillet, brown vermicelli "nests" (only) in 3 tablespoons oil. Remove, drain, and set aside.

Add remaining 1 tablespoon oil to skillet and saute onions, garlic, green pepper and ground meat. Add tomatoes, Rotel tomatoes, cumin, chili powder, salt and pepper. Simmer 10 minutes.

Arrange vermicelli in 3-quart casserole; cover with meat sauce. Pour stock over all. Bake, uncovered, at 350 degrees for 1 hour. Remove from oven and mix well before serving.

Much better if made at least 1 day before serving. When reheating, add more stock, if necessary. Freezes well. Serves 8 to 10.