I discovered Fideo with Potatoes and Ground Beef in my friend Maria’s kitchen on a chilly evening years ago. The moment she started toasting the thin coils of pasta in oil, a nutty, toasted aroma filled the air that was completely new to me. As the stew simmered, that scent blended with cumin, garlic, and savory beef, creating a fragrance that was both exotic and deeply comforting. My first spoonful was a revelation: the soft potatoes, the rich, tomato-infused broth, and the perfectly cooked fideo noodles created a humble, one-pot masterpiece. It felt like a secret, passed down through generations, and I’ve been making it ever since to bring that warmth to my own table.
Why You’ll Love This Recipe
You are going to love this recipe because it’s a magical one-pot wonder that transforms a handful of simple ingredients into a deeply flavorful and satisfying meal. It’s incredibly economical, wonderfully filling, and introduces a fun, delicious way to cook pasta that’s different from anything you’ve tried before. It’s the perfect cozy dinner for a busy night, and it’s a fantastic way to expand your cooking repertoire with a dish that’s sure to become a new family favorite.
Ingredients
- 1 lb ground beef (85/15 is perfect)
- 1 medium white or yellow onion, finely diced
- 3 cloves garlic, minced
- 2 medium russet potatoes, peeled and cut into ½-inch cubes
- 8 oz fideo noodles (or vermicelli nests, coarsely broken)
- 2 tablespoons olive oil or vegetable oil
- 1 (15 oz) can tomato sauce
- 4 cups beef broth (or chicken broth)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder (optional, for a little heat)
- Salt and black pepper, to taste
- For garnish: Fresh cilantro, lime wedges, crumbled queso fresco or cotija cheese
The star here is the fideo—those short, thin coils of pasta. If you can’t find them, breaking vermicelli nests into 1-2 inch pieces is the best substitute. Don’t skip toasting the noodles; it’s the step that gives the dish its signature, nutty depth of flavor. And using a good, flavorful broth is crucial, as it forms the base of the entire stew. Trust me, these details make all the difference.
Equipment Needed
- Large Dutch oven or heavy-bottomed pot with a lid
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board and sharp knife
A Dutch oven is ideal for this recipe. Its heavy base distributes heat evenly, which is essential for toasting the fideo without burning it and for the gentle simmer that cooks the potatoes to tenderness. I tried making this in a regular skillet once, and I didn’t have enough depth for the broth, making it a messy affair. The right pot makes the process smooth and enjoyable.
Step-by-Step Instructions
First, I prep my vegetables—dicing the onion, mincing the garlic, and cubing the potatoes. I want the potato cubes to be uniform so they cook evenly. In my Dutch oven over medium-high heat, I add a drizzle of oil and cook the ground beef, breaking it up with my spoon until it’s nicely browned and no longer pink. I season it with a pinch of salt and pepper as it cooks. Once browned, I use a slotted spoon to transfer the beef to a bowl, leaving the flavorful drippings behind.
In those same beef drippings (adding another tablespoon of oil if the pot looks dry), I add the fideo noodles. This is the magical step. I toast the noodles, stirring constantly, for 3-4 minutes until they turn from pale white to a deep, golden brown. They’ll smell wonderfully nutty, like toasted pasta. It’s crucial not to walk away here; they can go from golden to burnt in seconds. I learned that lesson with a slightly bitter batch!
Once the noodles are toasted, I push them to the side of the pot and add the diced onion to the center. I let the onion cook for 2-3 minutes until it starts to soften, then I add the minced garlic, cumin, and oregano, stirring everything together for just 30 seconds until incredibly fragrant. Then, I return the browned beef to the pot, along with the cubed potatoes and the tomato sauce, stirring to combine everything.(See the next page below to continue…)