Quick Fideo Recipe - Allrecipes.com
Quick Fideo Recipe
  • READY IN 30 mins

Quick Fideo

Recipe by  

"This is a delicious Mexican variation of fideo, Mexican spaghetti."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. Heat a large skillet over medium-high heat. Cook and stir beef, 1 tablespoon dried onion, 1 tablespoon garlic powder, salt, and black pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer beef to a bowl.
  2. Heat canola oil in the same skillet over medium heat; cook and stir fideo noodles in the hot oil until browned, 3 to 5 minutes. Add ground beef and enough hot water to cover the noodles; stir in tomato sauce, 2 tablespoons dried onion, 1 tablespoon garlic powder, cumin, onion powder, beef bouillon, green bell pepper, salt, and black pepper. Cook, stirring occasionally, until noodles are tender, 10 to 15 minutes.
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Reviews More Reviews

May 02, 2013

I'm not sure what to compare this with because I've never had Fideo before. I wasn't sure what Fideo noodles were but what I could find on the internet said that it was spaghetti, so that is what I used. I followed the recipe, but I had to add about 4 cups of water to get the noodles completely cooked. It was kind of strong on the onion and garlic flavor for me. I think I would cut the onion and garlic powder in half if I make this again.

 
May 10, 2015

This turned out pretty good and far better than I expected honestly. I used ground venison in place of beef but that was the only change I made. I am a little confused by the "mexican spaghetti". Fideo as I know it is soup which is what I originally had when I turned the stove off but the noodles absorbed so much of the liquid within a few minutes that "mexican spaghetti" is what ended up on the dinner table. Regardless, the flavor was good. You'll just need to add more liquid (I chose spicy V-8) if you want the more soup consistency.

 

3 Ratings

Mar 15, 2015

Fideo is vermicelli pasta. A much thinner spaghetti pasta. Cooks faster than spaghetti. The recipe calls for 2 measurements of minice onion when there should be only 1.. I prefer to use fresh chopped onion . I cook it at the same time I brown my meat. (ground beef or whole steak diced in bite sized cubes) I don't measure just toss in a handful. When the meat is cooked I add the box of vermiceli and cook the noodles stirring until brown. Cover with water. Add tomato, spices , salt and pepper to taste and cook on low until pasta is tender. about 10 minutes. I don not use green bell pepper in my recipe. On occasions I add a small potato cut in small cubes and add it to the fideo when I add the water. Cook until fideo and diced potato are done. Do not over cook fideo.

 

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Nutrition

  • Calories
  • 412 kcal
  • 21%
  • Carbohydrates
  • 46.4 g
  • 15%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 17.2 g
  • 26%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 17.5 g
  • 35%
  • Sodium
  • 344 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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