Cheesy Mexican Mushroom Skillet *

 1 1/2 tsp olive oil

4 oz uncooked vermicelli, broken into 1 inch pieces (can use angel hair spaghetti too)

1 onion, sliced

8 oz sliced fresh mushrooms

1 can (14.5 oz) diced tomatoes, undrained

2 jalapenos, seeded and finely chopped

1/2 cup water

2 tsp ground cumin

1/2 tsp salt

1 cup monterey jack cheese (4 oz)

In large deep skillet, heat oil over med-high heat.  Add vermicelli, cook about 2 minutes, stirring frequently, until golden brown.  Reduce heat to medium-low.  Stir in onion and mushrooms.  Cook 3 minutes, stirring occasionally.  Stir in tomatoes, jalapenos, water, cumin and salt.  Cover and cook 10 minutes, stirring occasionally.  Remove from heat.  Sprinkle with cheese.  Cover and let stand for 2 minutes to melt cheese.

Serves 4