Description
A savory, one-pot Mexican classic, Fideo with Potatoes and Ground Beef combines toasted vermicelli pasta with seasoned ground beef and tender potatoes in a rich tomato broth. This hearty dish is quick, budget-friendly, and ideal for busy weeknights or comforting family dinners.
Ingredients
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1 tablespoon olive oil
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7 oz fideo pasta (or broken vermicelli)
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1 lb ground beef
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2 medium Russet potatoes, peeled and diced (1/2-inch cubes)
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1/2 medium onion, finely chopped
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2 cloves garlic, minced
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1 (8 oz) can tomato sauce
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3 cups beef or chicken broth
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1 teaspoon ground cumin
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1/2 teaspoon chili powder (optional)
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Salt and pepper to taste
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Fresh cilantro, chopped (for garnish)
Instructions
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Toast the Fideo
In a large skillet, heat olive oil over medium heat. Add fideo and stir constantly until golden brown (about 3–5 minutes). Remove and set aside. -
Cook the Beef
In the same skillet, add ground beef. Break it apart and cook until browned (6–8 minutes). Drain excess fat. -
Sauté Aromatics
Add chopped onion and garlic. Sauté for 2–3 minutes until fragrant. -
Add Potatoes
Stir in diced potatoes and cook for 5 minutes to begin softening them. -
Combine & Simmer
Return fideo to the skillet. Add tomato sauce, broth, cumin, chili powder, salt, and pepper. Stir well and bring to a boil. -
Cover and Cook
Reduce heat to low, cover, and simmer for 20–25 minutes. Stir occasionally until potatoes are tender and pasta is cooked. Add more broth if needed. -
Garnish and Serve
Let rest 5 minutes. Garnish with fresh cilantro and serve warm with tortillas or crusty bread.
Notes
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Broth Tips: Chicken broth adds a lighter flavor; beef broth deepens the richness.
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Make it Spicy: Add diced jalapeños or a splash of hot sauce.
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Add Veggies: Bell peppers, corn, or peas can enhance texture and nutrition.
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Leftovers: Keeps well for up to 4 days in the fridge or 2 months in the freezer.
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Serving Suggestion: Pair with avocado slices or a light green salad.