I’m in Texas this weekend which means Tex-Mex, BBQ and amazing friends and family. I feel like every time I come to visit our days are centered around what foods we’ll be eating. This weekend was my friend Jo’s 30th birthday party. We made margaritas from scratch and had Chuy’s catered fajitas and Jessica’s famous brisket (blog post on that soon). After a few days of amazing left-overs I was excited that Jessica and her mom Josie decided to teach me how to make Fideo. Josie describes it as the ultimate comfort food and a meal she makes weekly. Some might simplify its description to Mexican Spaghetti but its much more.
Simple and affordable ingredients make this an easy go to meal for any week night. Mexican classics like cumin, fideo noodles and tomato sauce give this dish a depth of flavor and hint of spice.
To start, allow the Fideo noodles to brown in the skillet with a bit of vegetable/canola oil.
Cook the noodles until they are all a golden color. Make sure to keep moving them otherwise they will burn.
Next add the remaining ingredients to the skillet and mix together.
Add the water and allow to simmer and reduce for about 15-20 minutes. Depending on whether you like more or less liquid in your sauce you can reduce cooking time or add additional water.
Josie’s suggestion is serve with warm corn tortilla and enjoy!
- 1-2 boxes Fideo (otherwise known as vermicelli) * this was seriously $0.27 at HEB
- 1/2 can tomato sauce (4 oz) or more to taste
- 1 medium tomato diced
- 1/2 white onion diced
- 1 lb ground beef
- spices: cumin, salt, pepper, garlic salt
- 1 large garlic clove chopped
- 2-3 cups water
- Vegetable/canola oil
- In one large sided skillet brown the Fideo noodles until golden, moving them around constantly
- In another skillet brown the ground beef
- Once the ground beef is thoroughly cooked add it to the Fideo noodles
- Along with beef and Fideo add the veggies, garlic and tomato sauce and stir
- Add about 2.5 cups water and let simmer
- Add the spices and more water as desired
- Cover and simmer for 15-20 min (based on what kind of consistency you like)
- Serve with warmed corn tortillas to dip in extra sauce