Here is a full, proper recipe for the hearty Mexican-style Fideo with Potatoes and Ground Beef — a classic one-pot comfort dish.
Fideo with Potatoes and Ground Beef
Ingredients
- 1 lb ground beef
- 2 tablespoons oil (vegetable or canola)
- 1 (7–8 oz) package fideo noodles (or thin vermicelli broken into pieces)
- 1 medium potato, peeled and diced small
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can tomato sauce
- 3 cups beef or chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- Optional: diced jalapeño, cilantro, lime wedges
Instructions
Step 1: Brown the Beef
- Heat a large pot or deep skillet over medium heat.
- Add ground beef and cook until browned.
- Season lightly with salt and pepper.
- Drain excess grease if necessary.
- Add onions, garlic, and diced potato.
- Cook 3–4 minutes until onions soften.
Step 2: Toast the Fideo
- Push beef mixture to one side of the pot.
- Add oil and the fideo noodles.
- Toast noodles, stirring frequently, until they turn golden brown.
- Mix toasted fideo into the beef and potato mixture.
Step 3: Add Sauce and Seasonings
- Stir in tomato sauce.
- Add broth, cumin, chili powder, paprika, salt, and pepper.
- Mix well and bring to a simmer.
Step 4: Simmer
- Cover and cook for 15–18 minutes, stirring occasionally.
- Cook until potatoes are tender and fideo is soft but not mushy.
- If mixture gets too thick before potatoes cook through, add a little extra broth or water.
Step 5: Serve
- Serve hot in bowls.
- Garnish with cilantro or a squeeze of lime if desired.
- Excellent with warm flour tortillas on the side.
Tips
- For a spicier dish, add a chopped jalapeño with the onions.
- You can substitute ground turkey or pork.
- For a richer flavor, use fire-roasted tomato sauce.
- Leftovers thicken as they cool; add a splash of broth when reheating.
If you want, I can also give you a Tex-Mex version, a soupy version, or one with chorizo added for extra flavor.
