Description
Fideo with Potatoes and Ground Beef is a hearty, comforting one-pot meal made with toasted vermicelli pasta, tender potatoes, seasoned ground beef, and a rich tomato-based broth. This dish is deeply satisfying, budget-friendly, and packed with familiar flavors that feel both homey and filling.
The toasted pasta thickens the broth naturally, while the potatoes soak up the savory seasoning, creating a cozy soup-stew hybrid that’s perfect for busy weeknights or relaxed family dinners.
Who Is This Recipe For?
This recipe is perfect for:
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Families looking for an affordable, filling meal
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Anyone who enjoys comforting one-pot dishes
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Busy home cooks who want simple ingredients
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Fans of traditional Mexican-inspired comfort food
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Meal preppers who want leftovers that reheat well
Why It’s Great
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One pot, minimal cleanup
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Budget-friendly pantry ingredients
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Hearty and filling without being heavy
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Customizable spice level
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Perfect balance of pasta, potatoes, and beef
Ingredients
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1 tbsp olive oil or vegetable oil
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1 lb (450 g) ground beef
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1 medium onion, diced
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2–3 cloves garlic, minced
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2 medium potatoes, peeled and diced into 1-inch cubes
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7 oz (200 g) fideo pasta (vermicelli or thin spaghetti, broken)
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1 (8 oz) can tomato sauce or 1 cup tomato purée
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4 cups beef or chicken broth (or water with bouillon)
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1 tsp ground cumin (optional)
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1 tsp dried oregano (preferably Mexican oregano)
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Salt and black pepper, to taste
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Optional: 1 whole jalapeño for mild heat
Kitchen Equipment Needed
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Large pot or Dutch oven
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Wooden spoon
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Knife and cutting board
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Measuring cups and spoons
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Ladle
Instructions
1. Toast the Fideo
Heat ½ tablespoon oil in a large pot over medium heat. Add the broken fideo pasta and stir constantly for 3–5 minutes until lightly golden. Remove and set aside.
2. Cook the Beef and Aromatics
Add remaining oil to the same pot and increase heat to medium-high. Add ground beef, season lightly with salt and pepper, and cook until browned, breaking it apart.
Drain excess fat if needed. Add diced onion and cook for 3 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
3. Build the Broth
Add diced potatoes, cumin, and oregano. Stir and cook for 3–5 minutes.
Pour in tomato sauce and broth. Add whole jalapeño if using. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
4. Add the Pasta
Stir the toasted fideo back into the pot. Cover and simmer for another 7–10 minutes, until the pasta is tender and potatoes are fork-soft. The soup will naturally thicken.
Taste and adjust seasoning with salt and pepper.
5. Serve
Remove the jalapeño before serving. Serve hot, garnished with fresh cilantro if desired. Pair with warm corn tortillas, sour cream, or a squeeze of lime.
Storage
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Refrigerator: Store in an airtight container for up to 4 days
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Freezer: Freeze for up to 2 months (pasta may soften slightly)
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Reheating: Warm gently on the stove, adding broth if needed
FAQ
Can I use another type of pasta?
Yes, thin spaghetti or angel hair broken into short pieces works well.
Can I make it spicier?
Add chopped jalapeño, serrano pepper, or chili powder for extra heat.
Can I substitute the beef?
Ground turkey or chicken works, though flavor will be lighter.
Is this more like soup or stew?
It’s somewhere in between—thick, hearty, and spoonable.
Conclusion
Fideo with Potatoes and Ground Beef is a simple, satisfying meal that delivers big comfort with minimal effort. Toasted pasta, tender potatoes, and seasoned beef come together in a rich tomato broth that warms you from the inside out. Whether you’re feeding a family or meal-prepping for the week, this dish is reliable, filling, and always a hit.
