Fideo with Potatoes and Ground Beef

This hearty one-pan Fideo with Potatoes and Ground Beef brings warm, homey flavor to the table with minimal fuss. Golden, toasted fideo (vermicelli) is simmered in a rich tomato and chicken broth until it soaks up savory juices, while tender potato cubes and seasoned ground beef add satisfying texture and depth. Easy enough for a weeknight but comforting enough for guests, this dish is a versatile family favorite—carefully tested by tinsuf to ensure reliable results and maximum flavor.

• Author: tinsuf
• Cuisine: Mediterranean / Middle Eastern
• Category: Main course, One-pan
• Keywords: fideo, vermicelli, potatoes, ground beef, one-pan dinner
• Prep Time: 15 minutes
• Cook Time: 25–30 minutes
• Total Time: 40–45 minutes
• Yield: 4–6 servings

Ingredients

Ingredient	Quantity
Potatoes (peeled and cut into small cubes)	2 medium
Tomato (diced)	1 large
Onion (divided: half sliced, half diced)	1 medium
Garlic cloves (minced)	1–2 cloves
Knorr Chicken Flavor Cubes (or chicken bouillon)	2 cubes
Fideo pasta (vermicelli)	1 package (about 7 oz / 200 g)
Ground beef	1 package (about 1 lb / 450 g)
Water (or low-sodium broth)	4–6 cups (as needed)
Cooking oil (vegetable or olive oil)	2–3 tablespoons
Salt and freshly ground black pepper	To taste
Optional garnish: chopped parsley or cilantro	As desired

Instructions

1. Prep the ingredients. Dice the tomato, mince the garlic, thinly slice half the onion and finely dice the other half (to use as a flavor base). Peel and cut the potatoes into small, uniform cubes so they cook evenly.
2. Brown the ground beef. In a medium skillet over medium heat, add the ground beef and cook until browned, breaking it into pieces as it cooks. Season lightly with salt and pepper. When fully cooked, drain any excess fat and set the beef aside.
3. Toast the fideo. In a large, heavy-bottomed deep skillet or saucepan, heat 2–3 tablespoons of cooking oil over medium heat. Add the fideo pasta and stir constantly until the pasta turns a deep golden brown (this step takes 3–6 minutes and develops essential toasted flavor). Watch carefully to avoid burning.
4. Add tomato, onion, and garlic. Once the fideo is toasted, add the diced tomato, sliced onion, and minced garlic to the pan. Sauté for 2–3 minutes until the tomato softens and the onion becomes translucent and fragrant.
5. Build the broth. Pour in enough water (or low-sodium chicken broth) to cover the pasta and vegetables—about 4 cups to start; add more as necessary during cooking. Crumble in the 2 chicken flavor cubes and stir until fully dissolved. Bring the mixture to a gentle boil.
6. Add potatoes and beef. When the broth is boiling, add the cubed potatoes and the cooked ground beef. Stir to combine, reduce the heat to low, cover the pan, and let simmer for 20–25 minutes, or until the potatoes are fork-tender and the pasta has absorbed most of the liquid.
7. Adjust seasoning and finish. Taste the broth and adjust salt and pepper as needed. If the fideo has absorbed too much liquid before the potatoes are tender, add a splash more water, cover, and continue simmering until done. If the final texture is too loose, simmer uncovered a few minutes to concentrate the flavors.
8. Serve. Spoon the fideo hot into bowls and garnish with chopped parsley or cilantro if desired. Serve immediately.

Troubleshooting & Consistency Tips

Fideo burning while toasting: Toast over medium heat and stir constantly. Remove from heat as soon as the strands reach a deep golden color — they will continue to darken slightly once liquid is added.

Pasta undercooked but potatoes done: Use slightly smaller potato cubes next time for even timing, or add a little extra liquid and simmer a few more minutes. Staggering the size of potato pieces helps sync cook times.

Too salty: If the dish becomes too salty (often from bouillon), add a peeled, halved potato during simmering to absorb some salt, or dilute with unsalted water/broth and reheat gently.

Thin broth: Simmer uncovered for 3–5 minutes to reduce and concentrate flavors, or mash a few cooked potato cubes into the broth to naturally thicken it.

Storage & Make-Ahead

This fideo dish stores well. Transfer leftovers to an airtight container and refrigerate for up to 3–4 days. Reheat gently on the stovetop with a splash of water or broth to restore the texture, stirring often. For longer storage, freeze in a freezer-safe container for up to 2 months — note that pasta texture softens after freezing, so thaw overnight in the refrigerator and reheat slowly with added liquid.

Make-ahead tip: You can brown the ground beef and pre-dice the vegetables up to 24 hours in advance. Keep components refrigerated separately and combine when ready to cook for quick assembly.

Why This Recipe Works

Toasting the fideo at the outset builds a warm, nutty backbone of flavor that plain simmered pasta cannot achieve. The toasted strands absorb the tomato-scented broth and seasonings, delivering rich, integrated taste in every bite. Small, uniform potato cubes ensure the starch releases evenly, contributing both texture and body to the broth. Browning the ground beef first locks in savory beefiness while allowing excess fat to be removed for a cleaner finish. Altogether, these steps create a balanced one-pot meal that is both simple and deeply satisfying.

Expert Tips

• Use low-sodium broth or reduce the amount of bouillon if you prefer tighter control over salt.
• Try a mix of pasta types: mixing half fideo with thin broken spaghetti or angel hair can add textural interest.
• For extra depth, sauté a small spoonful of tomato paste with the tomato and onion before adding water.
• If you like a brighter finish, stir in a squeeze of lemon juice just before serving to lift the flavors.
• Swap ground beef for ground lamb or turkey for a different flavor profile, adjusting seasoning to taste.

Recipe provided by tinsuf. If you enjoyed this Fideo with Potatoes and Ground Beef, try more comforting, tested one-pan recipes on our site to expand your weeknight repertoire.