Fideo with Potatoes and Ground Beef

 

Ingredients

• 1 tbsp olive oil or vegetable oil

• 1 lb (450g) ground beef

• 1 medium onion, diced

• 2-3 cloves garlic, minced

• 2 medium potatoes, peeled and diced into 1-inch cubes

• 7 oz (200g) fideo pasta (vermicelli or thin spaghetti broken into small pieces)

• 1 (8 oz) can tomato sauce, or 1 cup of tomato puree

• 4 cups beef or chicken broth (or water + beef bouillon)

• 1 tsp ground cumin (optional, for Mexican flavor)

• 1 tsp dried oregano (preferably Mexican oregano)

• Salt and black pepper to taste

• Optional: 1 small jalapeño, left whole for flavor (remove before serving)

• Instructions

  1. Brown the Pasta (Fideo)

  • In a large pot or Dutch oven, heat 1/2 tablespoon of oil over medium heat.

  • Add the broken fideo pasta to the pot. Toast the pasta, stirring constantly for 3-5 minutes, until it turns a light golden brown color. Do not burn it.

  • Remove the pasta from the pot and set it aside.

  2. Cook the Beef and Aromatics

  • Add the remaining 1/2 tablespoon of oil to the same pot. Increase the heat to medium-high.

  • Add the ground beef, season with a pinch of salt and pepper. Cook, breaking up the meat, until it is browned.

  • Drain off any excess grease from the pot.

  • Add the diced onion and cook for about 3 minutes until softened.

  • Add the minced garlic and cook for 1 minute until fragrant.

  3. Build the Soup

  • Stir in the diced potatoes, cumin, and oregano (if using). Cook for 3-5 minutes, stirring occasionally.

  • Pour in the tomato sauce/puree and the broth. Add the whole jalapeño, if using.

  • Bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook for about 15 minutes.

  4. Add the Pasta

  • Add the toasted fideo pasta back into the simmering soup.

  • Continue to simmer, covered, for another 7-10 minutes, or until the pasta is fully cooked and the potatoes are fork-tender. The soup will thicken as the pasta cooks.

  • Taste the soup and add more salt and pepper as needed.

  5. Serve

  • Remove the jalapeño before serving.

  • Serve immediately while hot. It is often garnished with a little fresh cilantro and served with warm corn tortillas or a dollop of sour cream (optional).