Tex-Mex Fideo
My fiance's mother always made her Fideo this way, and we just improved on it. It's really delicious and we always eat it with pieces of tortilla. Just some things to keep in mind: The spices are just guesstimated as we don't really measure things, so build up the flavors however you like them. We love the flavor of comino (cumin) so we add a LOT lol. We also enjoy more salt, so you can omit the salt from the meat seasoning if you're worried it's going to be too salty for your taste. Also, you can make this as soupy as you like. The amount I put makes it just a little soupy. It's also kinda easy to overcook the noodles, so be careful. Oh and in the picture, you can see beans. This is because we get a can of Charro beans on the side, and add some in as we serve ourselves. If you want, you can add the can to the dish itself, but I recommend draining it first.
My fiance's mother always made her Fideo this way, and we just improved on it. It's really delicious and we always eat it with pieces of tortilla. Just some things to keep in mind: The spices are just guesstimated as we don't really measure things, so build up the flavors however you like them. We love the flavor of comino (cumin) so we add a LOT lol. We also enjoy more salt, so you can omit the salt from the meat seasoning if you're worried it's going to be too salty for your taste. Also, you can make this as soupy as you like. The amount I put makes it just a little soupy. It's also kinda easy to overcook the noodles, so be careful. Oh and in the picture, you can see beans. This is because we get a can of Charro beans on the side, and add some in as we serve ourselves. If you want, you can add the can to the dish itself, but I recommend draining it first.
- 4 tablespoons vegetable oil
- 3 cups water
- 1 teaspoon onion powder
- 1 teaspoon pepper
- 2 teaspoons salt
- 1 teaspoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- 1/2 cup onion diced
- 1/2 cup bell pepper diced
- 1 lb ground beef cooked and seasoned
- 1 box vermicelli (fideo)
- 4 ounces tomato sauce half a can
- 3 -4 tablespoons beef bouillon (knorr is the be
- 2 medium sized & diced
- Carbohydrate 70.558092340928 g
- Cholesterol 246.287135431409 mg
- Fat 69.1807552035655 g
- Fiber 0.812956718827291 g
- Protein 60.5498765873255 g
- Saturated Fat 35.8180241462778 g
- Serving Size 1 1 -8 serving(s) (907g)
- Sodium 869.883019910992 mg
- Sugar 69.7451356221007 g
- Trans Fat 4.3631457127802 g
- Calories 1138 calories
Step-by-step
- In a non-stick pan, heat 2 tbsp vegetable oil.
- Cook diced potatoes until they start to turn golden.
- While potatoes are cooking, heat the other 2 tbsp vegetable oil in a separate pot.
- Mix the ground beef with the meat seasonings and cook until well done.
- Drain the excess oil and water from the ground beef, and put it back to cook some more.
- Remove the potatoes from the oil and toss with the ground beef.
- While the potato and beef mixture is cooking some more, brown the box of the vermicelli in the non-stick pan that has the remaining oil from cooking the potatoes.
- When the vermicelli is done, drain any excess oil (there shouldn't be much if any) and then add to the potato and beef mixture, along with the beef bouillon, water, and tomato sauce.
- Cook on high heat until it comes to a good boil, cover it and let it boil for 1-2 minutes.
- Turn off the heat completely and let sit for about 10 minutes.
- Serve and enjoy!
Tex-Mex Fideo: A Family Recipe with a Twist
As a busy working mom, finding time to cook delicious and satisfying meals can be a challenge. But sometimes, the simplest recipes are the most rewarding. This Tex-Mex Fideo recipe is one of those gems – a family favorite passed down through generations, with a few modern tweaks to make it even better. It's quick, it's flavorful, and it's incredibly versatile.
My mother-in-law’s recipe was always a comforting presence in our family gatherings. The aroma of sizzling beef, the subtle spice of cumin, and the comforting texture of the vermicelli noodles always brought a smile to everyone's face. My husband and I have since put our own spin on it, adjusting the seasoning to our liking and adding a few personal touches. While we don't exactly measure spices – we're more about eyeballing it and building the flavor as we go – I've tried to provide a general guideline in the recipe. Don't hesitate to experiment! Taste as you go and adjust to your preference.
One of our favorite additions is the generous helping of cumin. We're cumin fanatics in our house, and it really elevates the savory depth of this dish. If you're not as adventurous with spices, start with less and gradually increase according to your taste. Similarly, the salt is a matter of personal preference. We tend to like it a bit saltier, so you can always omit some of the salt in the meat seasoning if you're worried about it being too overpowering.
The beauty of this Fideo is its adaptability. You can control the consistency, making it as soupy or as dry as you prefer. We like it slightly soupy, but you can adjust the amount of water to achieve your desired texture. Be mindful of not overcooking the vermicelli, though. Overcooked noodles can be a culinary crime, and I've learned that the hard way!
Our family often enjoys this with a side of Charro beans. We add a spoonful to our individual servings, but you can certainly incorporate them into the dish itself after draining them. The beans add a delightful creaminess and a boost of protein, creating a satisfying and complete meal. Ultimately, the Tex-Mex Fideo is more than just a dish; it's a story of family traditions, culinary experimentation, and the simple joy of a delicious meal.
I hope you’ll try this recipe and make your own memories around it. It's a testament to the fact that even the most straightforward recipes can hold a world of flavor and love. It’s a perfect weeknight meal or a simple dish to serve at a casual get-together. Its adaptability makes it suitable for any occasion or taste preference. Enjoy!
