Fideo with Potatoes and Ground Beef (Print version)
Toasty fideo noodles simmered with ground beef, small potatoes, tomato, and warm spices for a cozy one-pot dinner.
# Ingredients:
For the skillet
01 -
1 tablespoon olive oil, plus more if needed
02 -
1 lb (450 g) lean ground beef
03 -
1 small yellow onion, diced
04 -
7 oz (200 g) fideo noodles or broken vermicelli
05 -
3 cloves garlic, minced
06 -
2 medium Yukon gold potatoes, cut into 1/2-inch cubes
07 -
2 Roma tomatoes, diced
08 -
1 cup (240 ml) tomato sauce
09 -
3 1/2 cups (830 ml) low-sodium chicken broth
10 -
1 teaspoon ground cumin
11 -
1/2 teaspoon dried Mexican oregano
12 -
1 teaspoon kosher salt, plus more to taste
13 -
1/2 teaspoon black pepper
For serving
14 -
1/4 cup chopped fresh cilantro
15 -
1 lime, cut into wedges
16 -
Sliced avocado, optional
# Instructions:
01 -
Heat a deep 12-inch skillet over medium-high heat. Add the ground beef and cook for 5-6 minutes, breaking it into small crumbles, until browned and no pink remains. Drain excess fat if needed.
02 -
Stir in the olive oil, onion, and fideo. Cook for 3-5 minutes, stirring often, until the onion softens and the noodles turn golden in spots.
03 -
Add the garlic and cook for 30 seconds. Stir in the potatoes, diced tomatoes, tomato sauce, chicken broth, cumin, oregano, salt, and pepper.
04 -
Bring to a simmer, then reduce the heat to medium-low. Cover and cook for 15-20 minutes, stirring every few minutes, until the potatoes are tender and the noodles are cooked.
05 -
Turn off the heat and let the skillet rest uncovered for 5 minutes so the broth settles and thickens. Taste for salt, then serve with cilantro, lime wedges, and avocado if using.
# Good to know:
01 -
Cut potatoes into small even cubes so they cook before the noodles turn soft.
02 -
Add extra broth near the end if you prefer a soupier fideo.
03 -
Best served warm right after resting.