Fideo Loco
Fideo Loco
Ingredients
- 2 tablespoons cooking oil, divided, plus more as needed
- 2 potatoes, peeled and cubed
- 1/4 onion, diced
- 2 tablespoons garlic, freshly minced
- 1 pound ground beef
- 1 teaspoon salt, plus more to taste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 7 ounces fideo
- 7 3/4 ounces El Pato hot tomato sauce, small can
- 4 cups cold water, plus more for rinsing can
- 2 cups fully cooked pinto beans, to 3 cups
- 1 cup Hatch green chili, diced, flame roasted
Instructions
- 1
In a large pan or Dutch oven, add 1 tablespoon of cooking oil and heat over medium heat.
⏱️ 1 min
- 2
Add the peeled and cubed potatoes to the pan and cook, stirring occasionally, until slightly browned, about 5-7 minutes.
⏱️ 7 min
- 3
Add the diced onion and freshly minced garlic to the pan with the potatoes. Cook until the onion is softened and the garlic is fragrant, about 2-3 minutes.
⏱️ 3 min
- 4
Add the ground beef to the pan. Break it up with a spoon and cook until well browned, about 8-10 minutes.
⏱️ 10 min
- 5
Drain any excess fat from the pan. Stir in 1 teaspoon of salt, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 1 teaspoon of sweet paprika. Mix well to combine with the ground beef mixture.
⏱️ 2 min
- 6
Push the ground beef and potato mixture to one side of the pan. Add 1 tablespoon of cooking oil to the empty side of the pan.
⏱️ 1 min
- 7
Add the 7-ounce bag of fideo to the side with the oil. Cook, stirring frequently, until the fideo is lightly browned, about 2-3 minutes.
⏱️ 3 min
- 8
Pour in the small can of El Pato hot tomato sauce. Rinse the empty can with 1 cup of cold water and add the water to the pan.
⏱️ 1 min
- 9
Add the remaining 3 cups of cold water to the pan. Mix all ingredients thoroughly to combine.
⏱️ 1 min
- 10
Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook until the potatoes are tender and the fideo has absorbed most of the liquid, about 10-12 minutes.
⏱️ 12 min
- 11
Taste and season with additional salt as needed.
⏱️ 1 min
- 12
Stir in the fully cooked pinto beans and the diced, flame-roasted Hatch green chili. Mix to combine and heat through for 2-3 minutes.
⏱️ 3 min
- 13
Serve the Fideo Loco hot, optionally with cheese corn quesadillas on the side.
Kitchen Tools
Nutrition Facts (per serving)
Fideo Loco
- 2 tablespoons cooking oil, divided, plus more as needed
- 2 potatoes, peeled and cubed
- 1/4 onion, diced
- 2 tablespoons garlic, freshly minced
- 1 pound ground beef
- 1 teaspoon salt, plus more to taste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 7 ounces fideo
- 7 3/4 ounces El Pato hot tomato sauce, small can
- 4 cups cold water, plus more for rinsing can
- 2 cups fully cooked pinto beans, to 3 cups
- 1 cup Hatch green chili, diced, flame roasted
Instructions
- 1
In a large pan or Dutch oven, add 1 tablespoon of cooking oil and heat over medium heat.
⏱️ 1 min - 2
Add the peeled and cubed potatoes to the pan and cook, stirring occasionally, until slightly browned, about 5-7 minutes.
⏱️ 7 min - 3
Add the diced onion and freshly minced garlic to the pan with the potatoes. Cook until the onion is softened and the garlic is fragrant, about 2-3 minutes.
⏱️ 3 min - 4
Add the ground beef to the pan. Break it up with a spoon and cook until well browned, about 8-10 minutes.
⏱️ 10 min - 5
Drain any excess fat from the pan. Stir in 1 teaspoon of salt, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 1 teaspoon of sweet paprika. Mix well to combine with the ground beef mixture.
⏱️ 2 min - 6
Push the ground beef and potato mixture to one side of the pan. Add 1 tablespoon of cooking oil to the empty side of the pan.
⏱️ 1 min - 7
Add the 7-ounce bag of fideo to the side with the oil. Cook, stirring frequently, until the fideo is lightly browned, about 2-3 minutes.
⏱️ 3 min - 8
Pour in the small can of El Pato hot tomato sauce. Rinse the empty can with 1 cup of cold water and add the water to the pan.
⏱️ 1 min - 9
Add the remaining 3 cups of cold water to the pan. Mix all ingredients thoroughly to combine.
⏱️ 1 min - 10
Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook until the potatoes are tender and the fideo has absorbed most of the liquid, about 10-12 minutes.
⏱️ 12 min - 11
Taste and season with additional salt as needed.
⏱️ 1 min - 12
Stir in the fully cooked pinto beans and the diced, flame-roasted Hatch green chili. Mix to combine and heat through for 2-3 minutes.
⏱️ 3 min - 13
Serve the Fideo Loco hot, optionally with cheese corn quesadillas on the side.