Fideo with Potatoes and Beef Recipe

There are recipes I cook because they’re quick, and there are recipes I cook because they hug me from the inside out. This one—fideo with potatoes and beef—is firmly in the second category. To me, this dish is comfort food at its finest. It’s warm, hearty, a little bit rustic, and always tastes like home.

If you have never made fideo before, consider it Mexican pasta that is thin, toasted vermicelli-style noodles, and then simmered in a savory tomato soup. Meaty flavors, rough potatoes, and ground beef spooned into one big pot. Thus, you can extinguish your hunger and fill your soul.

It’s not just the mix of ingredients but the beautiful balance of the toasty noodles, the beefy richness, and the starchy, melty potatoes that make this. It just feels right, like something that turns out a double whammy, big-but-small, plain but magical. It ain’t that fancy; it’s just solidly fulfilling, which is solely the preferred reason for my affection.

Why You’ll Love This Recipe

I don’t just want you to cook this—I want you to look forward to it. Here’s why this fideo is going to be a repeat in your kitchen:

• Tastes absolutely incredible, but easy: Toasting the noodles and using a tomato base makes for all sorts of depth without labor-intensive steps.
• Hearty and filling: The two heartiest main ingredients ensure that this dish is a meal in itself.
• Budget-wise: Everything in this dish is made from staple kitchen ingredients.
• Family-friendly: Fits children’s tastes, but this dish is mild. Still, feel free to season to taste.

Tools You’ll Need

Nothing fancy—just the basics. I’ll explain why each matters:

• Large Skillet or Deep Saute Pan – wide enough for toasting noodles and to hold them intact when you add broth and potatoes.
• Wooden Spoon or Spatula-ideal for neat stirring while not destroying noodles.
• Chef’s knife and cutting board: For dicing potatoes and onions.
• Measuring cups/spoons: To keep your broth-to-noodle ratio just right.
• Lid for the skillet: Helps the potatoes cook evenly in the broth.

Ingredients

Here’s what you’ll need, in both US and metric units, with a little commentary so you know why it’s here:

• 1 tablespoon (15 ml) vegetable oil – for toasting the fideo.
• 7 ounces (200 g) fideo noodles (or thin vermicelli broken into small pieces).
• 1 pound (450 g) ground beef – adds richness and makes it hearty.
• 2 medium potatoes (about 1 pound / 450 g), peeled and diced into ½-inch cubes – creamy, filling bites.
• 1 small onion (about 100 g), finely chopped – builds flavor.
• 2 garlic cloves, minced – because every good dish needs garlic.
• 1 can (15 ounces / 425 g) tomato sauce – forms the base of the broth.
• 4 cups (960 ml) beef or chicken broth – to simmer the noodles and potatoes.
• 1 teaspoon ground cumin – earthy depth.
• ½ teaspoon chili powder (optional) – for a gentle warmth.
• Salt and black pepper – to taste.
• Fresh cilantro or parsley, chopped – for garnish.
• Lime wedges – optional, but adds brightness when serving.

Step-by-Step Instructions

I’ll walk you through it so you feel confident at every step:

1. Heat the oil in your large skillet over medium heat.
   • The oil should shimmer but not smoke—this is what’s going to help toast the noodles.
2. Toast the fideo noodles. Add them to the pan and stir constantly until they turn golden brown, about 3–4 minutes.
   • Don’t walk away here. They go from perfect to burnt quickly. Think of it like browning butter—you need your eyes on it.
3. Sauté the beef and onions. Push the noodles to one side of the skillet, then add the ground beef and onion. Cook until the beef is browned and crumbly, about 6–7 minutes. Add garlic and cook for 1 minute more.
   • Tip: If there’s a lot of grease, drain a little, but leave some for flavor.
4. Combine all the ingredients; mix well the toasted noodles, beef, onion, and garlic. This is the start of melting together the flavors.
5. Put in potatoes, tomato sauce, broth, and spices. Mix well; bring to a steady boil.
6. The broth should completely cover the noodles and potatoes; otherwise, add a little water.
7. Simmer with the lid closed. Lower the flame and put the lid on. Simmer for about 20 to 25 minutes, just until the potatoes are tender and the noodles are cooked. Stir occasionally to keep them from sticking.
8. Now this is the nice part: it is tomato and cumin and toasty noodles, all swirling together.
9. Taste and season accordingly. Again, add salt, pepper, or chili powder to taste.
10. Serve warm; garnish with fresh cilantro and a squeeze of lime if you wish.

Serving Ideas

• Dish up into bowls with warm tortillas on the side.
• Just add a sprinkle or two of shredded cheese for some deliciousness.
• A simple green salad on the side will keep it fresh.

Variations & Customizations

• Spicy kick: Diced jalapeños or a spoonful of chipotle in adobo can be added.
• Different meat: Substitute ground beef with ground turkey, chicken, or even chorizo.
• Vegetarian: Leave out the meat and add black beans or pinto beans.
• Extra veggies: Bell peppers, zucchini, or corn would fit right in.

Storage & Make-Ahead

• Refrigerator: Store leftovers in an airtight container for 3 days.
• Freezer: Not the greatest (the noodles get mushy), but you can freeze the beef-potato-tomato base with no fideos. Just add the noodles later.
• Reheat: Gently warm on the stovetop and add a splash of broth or water for loosening.

Pro Tips & Mistakes to Avoid

This is the stuff I’d tell you if we were cooking side by side:

• Toast, don’t burn: Brown noodles = nutty flavor. Dark brown = bitter.
• Cut potatoes evenly: Same size cubes cook together.
• Broth level counts: If the liquid is getting low, add more; if the noodles dry, they’ll stick and burn.
• Don=t over-stir: That’s the secret to squid-free noodles. Just enough to keep from sticking too much, but don’t go crazy or you’ll be left spooning mushy nubs.

Recipe Card

• Yield: 4–6 servings
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Nutrition (per serving, based on 6 servings):

• Calories: ~320
• Protein: 18 g
• Fat: 12 g
• Carbohydrates: 35 g
• Fiber: 3 g
• Sodium: 650 mg

Final Thoughts

It’s not a complicated recipe by any means, but it really feels like a warm hug on a cold day-or maybe any day when you’re craving something warm and satisfying. I’d love to hear how it turned out if you ever decide to make it!