Fideo with Potatoes and Ground Beef
Nothing quite says comfort like a hearty bowl of sopa de fideo con carne, a beloved beef and pasta soup that evokes the warmth of Mexican home cooking. Fideo, akin to vermicelli, is traditionally toasted and simmered in a savory tomato broth, creating a dish that’s both simple and profoundly satisfying.
This recipe includes potatoes and ground beef, adding layers of texture and richness that make it a filling meal all on its own.
This sopa de fideo con carne is perfect for any day that calls for a bit of comfort and nostalgia, serving up flavors that are both familiar and immensely satisfying. Would you like to add any other ingredients or need suggestions for side dishes to accompany this meal?
Ingredients:
- 2 potatoes, peeled and diced
- 1 large tomato, diced
- 1 onion, thinly sliced
- 1-2 garlic cloves, minced
- 2 Knorr chicken flavor bouillon cubes
- 1 package of Fideo pasta
- 1 package of ground beef (about 1 lb)
- Vegetable oil for cooking
- Salt and pepper to taste
- Water, as needed
Directions:
- Prepare the Ingredients:
Begin by dicing the potatoes and tomato. Slice the onion thinly and mince the garlic cloves. Set these aside. - Toast the Fideo:
In a large skillet or pot, heat a splash of vegetable oil over medium heat. Add the fideo pasta and toast it, stirring frequently, until it turns golden brown. This step is crucial as it imparts a nutty flavor to the pasta. - Sauté the Vegetables:
To the toasted fideo, add the diced tomatoes, half of the sliced onions, and minced garlic. Stir well to combine and cook for a minute until the vegetables start to soften. - Cook the Ground Beef:
In a separate pan, brown the ground beef over medium-high heat until fully cooked. Drain any excess fat and add the browned beef to the pot with the fideo and vegetables. - Simmer the Soup:
Add enough water to cover the ingredients in the pot. Crumble in the Knorr chicken flavor bouillon cubes for added depth of flavor. Bring the mixture to a boil, then reduce the heat to low. - Add Potatoes:
Stir in the diced potatoes and continue to simmer the soup on low heat. Cover and let it cook until the potatoes are tender, about 20-25 minutes. Adjust the seasoning with salt and pepper according to your taste. - Serve:
Once the potatoes are soft and the soup has thickened slightly, it’s ready to serve. Ladle the hot soup into bowls and enjoy a comforting meal that brings the essence of a Mexican kitchen to your dining table.