This comforting Fideo with Potatoes and Ground Beef is a classic Mexican-inspired one-pot meal made with toasted fideo pasta, seasoned ground beef, tender potatoes, and a rich tomato broth. It’s hearty, budget-friendly, and perfect for busy weeknights or cozy family dinners.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6
- Difficulty: Easy
Ingredients
For the Fideo
- 2 tablespoons vegetable oil
- 8 ounces (225 g) fideo pasta
- 1 pound (450 g) lean ground beef
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 medium potatoes, peeled and diced into ½-inch cubes
- 2 medium Roma tomatoes, chopped
- 2 tablespoons tomato paste
- 6 cups beef broth (or chicken broth)
- 1 (8-ounce) can tomato sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
Optional Add-Ins
- 1 cup frozen peas
- 1 cup corn kernels
- 1 diced carrot
- 1 diced zucchini
- 1 chopped jalapeño for extra heat
Garnishes
- Chopped fresh cilantro
- Lime wedges
- Diced avocado
- Crumbled queso fresco
- Sliced radishes
Equipment
- Large Dutch oven or deep skillet
- Wooden spoon
- Ladle
Instructions
Step 1: Toast the Fideo
Heat the vegetable oil in a large pot over medium heat.
Add the fideo pasta and cook, stirring constantly, for 4–6 minutes, until it turns a deep golden brown.
Remove the toasted pasta to a plate and set aside.
Step 2: Brown the Beef
In the same pot, add the ground beef.
Cook for 6–8 minutes, breaking it into small pieces until browned.
Drain any excess fat if necessary.
Step 3: Cook the Vegetables
Add the onion and cook for 3–4 minutes, until softened.
Stir in the garlic and cook for 30 seconds.
Add the diced potatoes and chopped tomatoes.
Cook for 5 minutes, stirring occasionally.
Step 4: Build the Broth
Stir in:
- Tomato paste
- Tomato sauce
- Ground cumin
- Chili powder
- Paprika
- Oregano
- Salt
- Black pepper
Pour in the beef broth and stir well.
Bring the mixture to a gentle boil.
Step 5: Add the Fideo
Return the toasted fideo to the pot.
Reduce the heat to medium-low.
Simmer uncovered for 10–12 minutes, stirring occasionally, until the pasta is tender and the potatoes are cooked through.
If using peas, corn, carrots, or zucchini, add them during the last 5 minutes of cooking.
Step 6: Finish and Serve
Taste and adjust the seasoning as needed.
Let the dish rest for 5 minutes before serving, as the pasta will continue to absorb the broth.
Garnish with chopped cilantro, avocado, queso fresco, and a squeeze of fresh lime juice.
Serving Suggestions
Serve with:
- Warm flour or corn tortillas
- Mexican rice
- Refried beans
- Fresh green salad
- Guacamole
- Salsa and tortilla chips
Storage
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze for up to 2 months. Keep in mind the pasta will soften slightly after thawing.
Reheating
Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the sauce.
Tips for Success
- Toasting the fideo is essential for its signature nutty flavor.
- Cut the potatoes into small, even pieces so they cook evenly.
- Use lean ground beef to reduce excess grease.
- Stir occasionally while simmering to prevent the pasta from sticking.
- If you prefer a soupier consistency, add an extra 1–2 cups of broth.
Variations
Cheesy Fideo
Stir in 1 cup of shredded cheddar or Monterey Jack cheese just before serving.
Spicy Fideo
Add diced jalapeños, serrano peppers, or a pinch of cayenne pepper.
Chicken Fideo
Replace the ground beef with shredded cooked chicken.
Creamy Fideo
Stir in ½ cup of heavy cream or Mexican crema during the last few minutes of cooking.
Vegetable Fideo
Omit the beef and add mushrooms, bell peppers, zucchini, spinach, and black beans for a hearty vegetarian version.
Approximate Nutrition (Per Serving)
- Calories: 460
- Protein: 23 g
- Carbohydrates: 39 g
- Fat: 23 g
- Saturated Fat: 7 g
- Fiber: 4 g
- Sugar: 6 g
- Sodium: 760 mg