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In a large pan or Dutch oven, add 1 tablespoon of cooking oil and heat over medium heat.

Add the peeled and cubed potatoes to the pan and cook, stirring occasionally, until slightly browned, about 5-7 minutes.

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.

Add the ground beef to the pan. Break it up with a spoon and cook until well browned, about 8-10 minutes.

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.

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.

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.

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.

Add the remaining 3 cups of cold water to the pan. Mix all ingredients thoroughly to combine.

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.

Taste and season with additional salt as needed.

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.

Serve the Fideo Loco hot, optionally with cheese corn quesadillas on the side.


In a large pan or Dutch oven, add 1 tablespoon of cooking oil and heat over medium heat.

Add the peeled and cubed potatoes to the pan and cook, stirring occasionally, until slightly browned, about 5-7 minutes.

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.

Add the ground beef to the pan. Break it up with a spoon and cook until well browned, about 8-10 minutes.

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.

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.

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.

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.

Add the remaining 3 cups of cold water to the pan. Mix all ingredients thoroughly to combine.

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.

Taste and season with additional salt as needed.

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.

Serve the Fideo Loco hot, optionally with cheese corn quesadillas on the side.
