Tex Mex Fideo Recipes

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TEX-MEX FIDEO



Tex-Mex Fideo image

My fiance's mother always made her Fideo this way, and we just improved on it. It's really delicious and we always eat it with pieces of tortilla. Just some things to keep in mind: The spices are just guesstimated as we don't really measure things, so build up the flavors however you like them. We love the flavor of comino (cumin) so we add a LOT lol. We also enjoy more salt, so you can omit the salt from the meat seasoning if you're worried it's going to be too salty for your taste. Also, you can make this as soupy as you like. The amount I put makes it just a little soupy. It's also kinda easy to overcook the noodles, so be careful. Oh and in the picture, you can see beans. This is because we get a can of Charro beans on the side, and add some in as we serve ourselves. If you want, you can add the can to the dish itself, but I recommend draining it first.

Provided by Cypress

Categories     Stew

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 lb ground beef, cooked and seasoned
1 (5 ounce) box vermicelli (fideo)
1/2 cup onion, diced
1/2 cup bell pepper, diced
4 ounces tomato sauce, half a can
3 -4 tablespoons beef bouillon (Knorr is the best for this)
3 cups water
2 potatoes, medium sized & diced
4 tablespoons vegetable oil
2 teaspoons salt
1 teaspoon pepper
1 tablespoon garlic powder
1 tablespoon cumin
1 teaspoon onion powder
1 teaspoon chili powder

Steps:

  • In a non-stick pan, heat 2 tbsp vegetable oil. Cook diced potatoes until they start to turn golden.
  • While potatoes are cooking, heat the other 2 tbsp vegetable oil in a separate pot. Mix the ground beef with the meat seasonings and cook until well done.
  • Drain the excess oil and water from the ground beef, and put it back to cook some more. Remove the potatoes from the oil and toss with the ground beef.
  • While the potato and beef mixture is cooking some more, brown the box of the vermicelli in the non-stick pan that has the remaining oil from cooking the potatoes.
  • When the vermicelli is done, drain any excess oil (there shouldn't be much if any) and then add to the potato and beef mixture, along with the beef bouillon, water, and tomato sauce.
  • Cook on high heat until it comes to a good boil, cover it and let it boil for 1-2 minutes. Turn off the heat completely and let sit for about 10 minutes. Serve and enjoy!

FIDEO



Fideo image

This fideo recipe was given to me by my mother in-law. It goes great with any meat dish including carne asada. I use this recipe in place of rice as my side dish.

Provided by TINYANT1

Categories     Side Dish

Time 21m

Yield 4

Number Of Ingredients 7

2 tablespoons vegetable oil
1 (8 ounce) package fideo pasta
½ teaspoon ground cumin
½ teaspoon garlic salt
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1 ½ cups water

Steps:

  • Heat oil in a saucepan over medium-high heat. Add the fideo, and fry until browned. Pour in half of the can of tomato sauce, and 1 cup of the water. Season with cumin, garlic salt and chili powder, and stir to blend. Bring to a boil, and cook until the liquid has almost evaporated.
  • Stir in the remaining tomato sauce and water. Cover, and cook over medium heat for about 10 minutes, or until the fideo is tender, and the sauce has thickened.

Nutrition Facts : Calories 287.7 calories, Carbohydrate 46.6 g, Fat 8.1 g, Fiber 3.3 g, Protein 8.8 g, SaturatedFat 1.4 g, Sodium 543.2 mg, Sugar 4.7 g

TEX-MEX FIDEO



Tex-Mex Fideo image

Another little recipe I found in our local paper. This one has NO meat in it, but feel free to add pieces of chicken or other tender meat to this mix. Small pieces will cook in the time required for the noodles to become tender. Or, just serve with grilled or pan seared chicken.

Provided by SkinnyMinnie

Categories     Tex Mex

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
8 ounces vermicelli, broken up (about 2 cups)
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1 (4 ounce) can green chilies, chopped
1 (8 ounce) can tomato sauce
2 cups water

Steps:

  • In a wide skillet, heat the oil over medium heat.
  • Add onion and cook for 10 min, until quite reduced in size and golden, stirring occasionally.
  • Add the garlic and cook for 1-2 min more.
  • Break the vermicelli into short lengths (2 inches or so) and add them to the skillet as you do.
  • Stir and cook for 3-4 minute They will turn opaque and then begin to brown.
  • Stir them often, and when many of them are brown and the others are opaque, add the salt, pepper, cumin, green chilies, tomato sauce, and water.
  • Bring to a boil over high heat.
  • Cover and reduce heat to low and simmer for about 10 min or until the noodles are tender.

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