David B. Gill
GS-5 Firefighter/HAZ-MAT Tech
NAS JRB Fort Worth
Fort Worth, Texas
FireHouse Mexican Spaghetti
| 1 box Fideo | 1 1/2 lbs Ground Sirloin (80% lean if you want) |
| 1 (12 oz.) can Rotel diced tomatoes w/cilantro | 1 med yellow onion (1015 preferred) |
| 1 (12oz.) can yellow corn (this is optional) | 1 (12 oz.) can green beans (also optional) |
| 1 (12 oz.) can yellow or white hominy (also optional) | 1/2 bunch fresh cilantro |
| 2 cans H2O (I use the rotel cans) | 4 tbs Olive oil |
| Salt and pepper to taste | 2 tbs Fresh Garlic |
| 2-5 fresh Serrano peppers (depends on how hot you want it) | |
Instructions:
Lightly brown Fideo in 2 tbs of oil. Making sure not to
burn them once they start to turn brown. Sauté onions and garlic in pot when
they clear add meat and brown and adding about 1/2 of the cilantro. Then add Fideo
to pot and add rotel, (optional items) and peppers. Also add about 2(rotel) cans
of water or enough to barely cover mixture. Cook for about 20 minutes. Serves
about 3-4 people or about 2 firemen. This recipe can be doubled, tripled or how
ever many times you need it. Just remember that for EVERY BOX OF FIDEO ADD 1 1/2
LBS OF MEAT AND 1 OF ALL REMAINING INGREDIENTS