Fideo with Potatoes and Ground Beef: A Comforting Mexican Classic

Ingredients 

• 2 potatoes, peeled and diced
• 1 tomato, diced
• 1 onion, thinly sliced
• 1–2 garlic cloves, minced
• 2 Knorr chicken flavor cubes (or bouillon of choice)
• 1 package fideo pasta (or vermicelli)
• 1 package ground beef (about 1 lb)
• Oil for cooking
• Salt and pepper, to taste

Step-by-Step Instructions 

 Prep the Ingredients

• Dice the tomato and slice the onion thinly.
• Mince the garlic and peel/dice the potatoes into small, bite-sized pieces.

 Toast the Fideo

• Heat a little oil in a large pan over medium heat.
• Add the fideo pasta and stir frequently until it turns golden brown.
• Watch carefully—toasting (not burning!) is the key to its signature flavor.

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 Build the Flavor Base

• Once the fideo is golden, stir in the diced tomato, half the sliced onion, and minced garlic.
• Mix well to coat the pasta in aromatic flavors.

 Add Liquid and Seasoning

• Pour in enough water to cover the pasta.
• Drop in the Knorr chicken cubes and bring everything to a gentle boil.

 Add Potatoes and Beef

• Stir in the diced potatoes.
• In a separate skillet, brown the ground beef until fully cooked, breaking it into small crumbles. Drain excess fat.
• Add the cooked beef to the pot with the fideo and potatoes.

 Simmer Until Tender

• Lower the heat to a gentle simmer.
• Cover and cook until the potatoes are soft and the broth has thickened slightly.
• Season with salt and pepper to taste.

 Serve and Enjoy

• Ladle into bowls and serve hot.
• Garnish with cheese, cilantro, or a squeeze of lime.
• Pair with warm tortillas for the ultimate comforting meal. 

Variations & Tips 

• Spicy Kick – Add a jalapeño or serrano when cooking the onion and tomato.
• Veggie Boost – Toss in carrots, peas, or zucchini for extra nutrition.
• Broth Swap – Use chicken or beef broth instead of water for deeper flavor.
• Cheese Lover’s Twist – Top with queso fresco or shredded cheddar before serving.

Storage & Reheating 

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze (without potatoes) for up to 2 months; add fresh potatoes when reheating.
• Reheat: Warm on the stove over medium heat, adding a splash of water or broth if it thickens too much.