2 tbsp. vegetable oil (or shortening)
1/2 lb. Vermicelli (extra thin spaghetti) broken into 1 inch length
1 lb. ground beef
1 (28 oz.) can crushed tomatoes (undrained
2 c. onion, thinly sliced (or 1/2 c. minced)
2 c. celery, thinly sliced
1 (12 oz.) can corn
1/2 c. green pepper, thinly sliced
1 tsp. salt
1/2 tsp. garlic
1 tsp. chili powder
1 tsp. pepper
1 (8 oz.) pkg. cheese

In 11-12 inch skillet heat oil over medium high heat. When hot, add vermicelli and cook 2-3 minutes, stirring frequently until lightly browned. Add beef and cook until meat loses its pink color. Add all remaining ingredients except cheese. Stir well to mix.

Bring to a simmer; reduce heat to low. Cover and cook 15 minutes or until vegetables are tender. Remove from heat and put cheese on top and let stand for about 5 minutes or until cheese is melted.