Mexican Vermicelli

I found this in the February 2010 "Western Horseman" magazine, page 93. It was submitted by Judy Howell of Morill, Nebraska. I am immediately drawn to it because it is Mexican food (kinda) and the instructions are short. Plus, it takes mostly pantry items and only one skillet. YES!
Mexican Vermicelli
2 tbsp shortening (I'll use olive oil)         
2 cups onions (no onions for me, because I'm out)
1/2 pound vermicelli (I'm using angel hair)
2 cups celery
1-1.5 pounds ground beef
1/2 cup green pepper, chopped (nope- kids hate 'em)
8 slices of any type of cheese (so flexible! and cheesy!)
1 pound can of stewed or diced tomatoes
1.5 cups whole kernal corn
1 tsp pepper
1 tsp salt (I'll use garlic salt)
1 tsp chili powder
1 cup water
dash of garlic powder (see "salt" above)


***Brown vermicelli in shortning, breaking the pasta into sall pieces. Stir in meat and brown, draining excess fat. Add remaining ingredients and blend. Cook on stovetop over low heat for 25 minutes. Prior to serving, place cheese slices on top and allow them to melt.***
Making this tonight. I'm adding olives! Wish I had an onion or two, but the kids will probably thank me for it. I'll also make cornbread in the slow cooker. I recently discovered this can be done. Who knew? It doesn't take as long as the Internet recipe I saw said it does. It said "High" for three hours. Mine was getting crispy after one! I like to use the Jiffy mix (cheap! easy!) with a handful of whole corn mixed in. If I didn't want to share with the kids, I'd put in a small can of Ortega Chili's, too.
Ever since I found out corn is not a vegetable, but indeed a grain, I can't bring myself to serve it in place of a real veggie. With this meal, I'm thinking raw carrots with dip will be set out before dinner for the kids to munch on while they wait.