Picadillo con Fideo
Picadillo con Fideo
Ingredients
For the Sauce
- 5 Roma tomatoes
- 7 fluid ounces tomato sauce
- 2 jalapeños
- 1/4 onion
- 2 garlic cloves
- 1 tablespoon tomato bouillon
- 1 tablespoon beef bouillon
- 1 teaspoon oregano
- 1/4 teaspoon ground cumin
- 4 cups water
For the Picadillo
- 2 tablespoons vegetable oil, as needed
- 7 ounces fideos
- 1/2 onion, diced
- 1 jalapeño, minced
- 1 pound lean ground beef
- 1 1/2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 2 teaspoons salt
- 2 potatoes, small, diced
- 1/2 cup baby carrots, chopped
- 1 sweet corn, ear, kernels removed or 1 cup frozen
- 1 Mexican squash, diced
Instructions
- 1
Combine the Roma tomatoes, 7 fluid ounces of tomato sauce, 2 jalapeños, 1/4 of an onion, 2 garlic cloves, 1 tablespoon of tomato bouillon, 1 tablespoon of beef bouillon, 1 teaspoon of oregano, 1/4 teaspoon of ground cumin, and 4 cups of water in a blender.
⏱️ 3 min
- 2
Blend the sauce ingredients until completely smooth. Set the blended sauce aside.
⏱️ 2 min
- 3
Heat a large pot or Dutch oven over medium heat. Add 2 tablespoons of vegetable oil.
⏱️ 1 min
- 4
Once the oil is hot, add the 7 ounces of fideos to the pot. Toast the fideos, stirring constantly, until they are golden brown, approximately 5 minutes. Remove the toasted fideos from the pot and set them aside.
⏱️ 5 min
- 5
Return the pot to medium heat. Add the remaining 1/4 of the diced onion (from the 1/2 onion for picadillo) and the minced jalapeño. Sauté for 2-3 minutes until softened.
⏱️ 3 min
- 6
Add the 1 pound of lean ground beef to the pot. Break it down with a spoon and cook until browned, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min
- 7
Stir in the 1 1/2 teaspoons of chili powder, 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, 1 teaspoon of onion powder, 1 teaspoon of black pepper, and 2 teaspoons of salt. Cook for 1 minute, stirring constantly, to toast the spices.
⏱️ 2 min
- 8
Add the diced potatoes, chopped baby carrots, corn kernels, and diced Mexican squash to the pot. Stir to combine with the beef and spices.
⏱️ 3 min
- 9
Pour the reserved blended sauce into the pot with the picadillo ingredients. Bring the mixture to a simmer.
⏱️ 5 min
- 10
Once simmering, add the toasted fideos back into the pot. Stir well to combine.
⏱️ 1 min
- 11
Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the fideos are tender and the vegetables are cooked through. Stir occasionally to prevent sticking.
⏱️ 20 min
- 12
Taste and adjust seasoning as needed. Serve hot and enjoy your budget-friendly Picadillo con Fideo!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Picadillo con Fideo
For the Sauce
- 5 Roma tomatoes
- 7 fluid ounces tomato sauce
- 2 jalapeños
- 1/4 onion
- 2 garlic cloves
- 1 tablespoon tomato bouillon
- 1 tablespoon beef bouillon
- 1 teaspoon oregano
- 1/4 teaspoon ground cumin
- 4 cups water
For the Picadillo
- 2 tablespoons vegetable oil, as needed
- 7 ounces fideos
- 1/2 onion, diced
- 1 jalapeño, minced
- 1 pound lean ground beef
- 1 1/2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 2 teaspoons salt
- 2 potatoes, small, diced
- 1/2 cup baby carrots, chopped
- 1 sweet corn, ear, kernels removed or 1 cup frozen
- 1 Mexican squash, diced
Instructions
- 1
Combine the Roma tomatoes, 7 fluid ounces of tomato sauce, 2 jalapeños, 1/4 of an onion, 2 garlic cloves, 1 tablespoon of tomato bouillon, 1 tablespoon of beef bouillon, 1 teaspoon of oregano, 1/4 teaspoon of ground cumin, and 4 cups of water in a blender.
⏱️ 3 min - 2
Blend the sauce ingredients until completely smooth. Set the blended sauce aside.
⏱️ 2 min - 3
Heat a large pot or Dutch oven over medium heat. Add 2 tablespoons of vegetable oil.
⏱️ 1 min - 4
Once the oil is hot, add the 7 ounces of fideos to the pot. Toast the fideos, stirring constantly, until they are golden brown, approximately 5 minutes. Remove the toasted fideos from the pot and set them aside.
⏱️ 5 min - 5
Return the pot to medium heat. Add the remaining 1/4 of the diced onion (from the 1/2 onion for picadillo) and the minced jalapeño. Sauté for 2-3 minutes until softened.
⏱️ 3 min - 6
Add the 1 pound of lean ground beef to the pot. Break it down with a spoon and cook until browned, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min - 7
Stir in the 1 1/2 teaspoons of chili powder, 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, 1 teaspoon of onion powder, 1 teaspoon of black pepper, and 2 teaspoons of salt. Cook for 1 minute, stirring constantly, to toast the spices.
⏱️ 2 min - 8
Add the diced potatoes, chopped baby carrots, corn kernels, and diced Mexican squash to the pot. Stir to combine with the beef and spices.
⏱️ 3 min - 9
Pour the reserved blended sauce into the pot with the picadillo ingredients. Bring the mixture to a simmer.
⏱️ 5 min - 10
Once simmering, add the toasted fideos back into the pot. Stir well to combine.
⏱️ 1 min - 11
Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the fideos are tender and the vegetables are cooked through. Stir occasionally to prevent sticking.
⏱️ 20 min - 12
Taste and adjust seasoning as needed. Serve hot and enjoy your budget-friendly Picadillo con Fideo!
⏱️ 2 min