Fideo with Potatoes and Ground Beef

Why I Love This Recipe

• It’s loaded with comforting textures—soft potatoes, tender beef, and toasted pasta.

• The tomato broth is bold, flavorful, and beautifully seasoned.

• I can top it with creamy, tangy garnishes that take it over the top.

• It’s a full meal in one pot—protein, carbs, and veggies included.

• It tastes even better the next day, making it ideal for leftovers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta

• 225 grams vermicelli pasta

Oils and Fats

• 3 tablespoons olive oil

Proteins

• 450 grams chuck beef steak, diced

Aromatics

• 3 garlic cloves, minced

• 120 grams onion, diced

Spices and Seasonings

• 1 teaspoon garlic powder

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• ⅓ teaspoon dried Mexican oregano

Vegetables

• 1 small red bell pepper, diced

• 1 whole serrano pepper

• 2 small russet potatoes, peeled and diced

• 4 roma tomatoes, quartered

Broth and Bouillon

• 1.25 liters chicken broth or water

• 3 teaspoons chicken or tomato bouillon powder

Herbs

• 8 sprigs fresh cilantro

Garnishes

• Sliced avocado

• Crumbled queso fresco

• Mexican crema

Directions

1. I start by toasting the vermicelli pasta in a skillet with olive oil over high heat. I stir frequently until it’s deeply golden and aromatic, then set it aside.

2. In a large soup pot, I heat it for a few minutes over medium heat, then add the diced beef. I season it with salt, pepper, and garlic powder, and cook for about 10 minutes, stirring occasionally until browned. I drain off any excess fat.

3. Next, I add the diced onion, red bell pepper, and whole serrano pepper to the pot. I cook this mix for another 3 minutes, stirring occasionally, until the aromatics begin to soften.

4. I stir in the diced potatoes and minced garlic, adding a light seasoning of salt and pepper again. I sauté everything together for 5 minutes.

5. While that’s cooking, I blend the roma tomatoes with 720 ml of the broth, bouillon powder, and oregano until smooth.

6. I pour the blended tomato mixture into the pot, followed by the toasted vermicelli, cilantro sprigs, and the remaining broth. I bring it to a simmer and cook for 8 minutes, or until the vermicelli and potatoes are tender.

7. Before serving, I remove the cilantro sprigs and serrano pepper. I serve the dish hot, garnished with sliced avocado, crumbled queso fresco, and a drizzle of Mexican crema.

Servings and Timing

Servings: 6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

• I sometimes use ground beef instead of diced steak for a quicker version.

• For added spice, I slice the serrano pepper instead of leaving it whole.

• I’ve made this with chicken broth or water—both work well with bouillon for flavor.

• A squeeze of lime at the end adds a fresh, tangy finish.

Storage/Reheating

• I store leftovers in the fridge for up to 4 days in an airtight container.

• When reheating, I add a splash of broth or water, since the pasta can absorb liquid as it sits.

• This dish does well in the freezer too—I freeze it in single portions for easy lunches.

FAQs

Can I make this with ground beef instead of steak?

Yes, I often do. It saves time and blends nicely into the broth. I just cook the ground beef fully before adding the aromatics.

What kind of pasta is best?

Traditional vermicelli fideo is ideal, but I’ve also used thin spaghetti broken into pieces when needed.

Is this dish spicy?

It has mild heat from the whole serrano pepper. For more spice, I slice the pepper or add hot sauce at the end.

Can I make it vegetarian?

Yes! I use vegetable broth, skip the beef, and double up on potatoes or add zucchini and corn.

What sides go well with this?

I usually serve it with warm corn tortillas, but rice, salad, or even just crusty bread also pair well.

Conclusion

This Fideo with Potatoes and Ground Beef is a deeply satisfying, flavor-packed dish that brings the comfort of traditional Mexican cooking into my home kitchen. With its rich broth, tender meat, and warm spices, it’s a one-pot meal I return to again and again. Whether I’m feeding the family or just want leftovers that actually get better overnight, this is a recipe I can always count on.

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