1 lb. ground beef or turkey
8 oz. fideos (vermicelli) pasta
1/4 c. Pace picante sauce (medium)
2 roma tomatoes, chopped
1/2 env. Lawry's taco seasoning mix

Brown ground meat; drain excess fat and set aside. In a pan with a bit of oil, brown vermicelli pasta, stirring constantly to avoid burning (I find that breaking vermicelli mounds into halves, or even fourths, helps the browning process.) Add meat, picante sauce, tomatoes, and seasoning mix to pasta. Pour 1 cup of water and mix well. Reduce heat to low and let simmer (covered) until water has been absorbed and pasta is cooked. Serve with warm tortillas. Serves 4.