Fideo with potatoes and ground beef is a comforting, budget-friendly Mexican skillet dinner that brings together toasted fideo noodles, tender potatoes, seasoned beef, and a rich tomato broth. It’s simple, filling, and perfect for busy weeknights when you need a satisfying one-pan meal.
Ingredients
- 1 pound ground beef
- 1 cup fideo noodles (or thin vermicelli broken into small pieces)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced into small cubes
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 3 cups beef broth or water
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons oil
- Optional: chopped cilantro for serving
Instructions
1. Brown the Ground Beef
- Heat a large deep skillet or pot over medium heat.
- Add the ground beef and cook until browned, breaking it apart with a spoon.
- Once browned, drain excess grease if needed.
- Add salt, pepper, cumin, chili powder, and paprika. Stir to coat the meat evenly.
2. Add Onion and Garlic
- Add the chopped onion to the skillet and cook for about 3 minutes, until softened.
- Stir in the garlic and cook for another 30 seconds.
3. Toast the Fideo
- Push the beef mixture to one side of the skillet.
- Add the oil and pour in the fideo noodles.
- Toast the noodles over medium heat, stirring often, until they turn golden brown.
- Once toasted, mix the noodles into the beef mixture.
4. Add Potatoes and Tomato Base
- Stir in the diced potatoes.
- Add the diced tomatoes and tomato sauce.
- Pour in the beef broth or water and stir everything together.
5. Simmer Until Tender
- Bring the mixture to a gentle boil.
- Reduce heat to low, cover the skillet, and simmer for 20 to 25 minutes.
- Stir occasionally to prevent sticking.
- The dish is ready when the potatoes are tender and the noodles have absorbed most of the liquid.
6. Serve
Taste and adjust seasoning as needed. Serve warm, topped with fresh cilantro if desired.
