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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a delicious Mexican variation of fideo, Mexican spaghetti. Ingredients:
1 pound ground beef |
3 tablespoons dried minced onion, divided |
2 tablespoons garlic powder, divided |
salt and ground black pepper to taste |
1/4 cup canola oil |
1 (16 ounce) package fideo noodles |
3 cups hot water, or as needed |
1 (8 ounce) can tomato sauce |
2 tablespoons ground cumin |
2 tablespoons onion powder |
1 cube beef bouillon |
3 thin strips of green bell pepper |
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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