Equipment
- Large cast iron or heavy-bottomed skillet (12-inch preferred)
- Wooden spoon or spatula
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Can opener
Ingredients
- 1 lb ground beef (80/20 blend recommended)
- 8 oz fideo pasta (or angel hair pasta broken into 2-inch pieces)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (10 oz) red enchilada sauce
- 2 cups beef broth
- 1 can (4 oz) diced green chiles
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp oregano
- Salt and black pepper to taste
- 2 cups shredded Mexican cheese blend
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
- Sour cream for serving
- Lime wedges for serving
Instructions
- Heat your large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Drain excess fat if necessary.
- Add the diced onion to the skillet with the beef and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the fideo pasta to the skillet and toast for 2-3 minutes, stirring frequently, until the pasta turns golden brown.
- Pour in the enchilada sauce and beef broth, then add the diced green chiles, cumin, chili powder, paprika, and oregano. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce heat to medium-low and simmer for 12-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
- Remove from heat and sprinkle the shredded cheese evenly over the top. Cover the skillet and let sit for 2-3 minutes until the cheese melts.
- Garnish with fresh cilantro and sliced green onions. Serve immediately with sour cream and lime wedges on the side.
Notes
- Fideo pasta can be found in the Mexican food aisle of most grocery stores. If unavailable, substitute with angel hair pasta broken into 2-inch pieces.
- For extra heat, add a diced jalapeño with the onions or use spicy enchilada sauce.
- The dish will continue to thicken as it sits, so serve immediately for the best texture.
- Use a cast iron skillet if possible for even heat distribution and better browning.
Tips for Success
Achieving the perfect Beef Enchilada Fideo Skillet requires attention to a few key details. First, don’t skip the toasting step for the fideo pasta – this creates a nutty flavor that elevates the entire dish. When browning the ground beef, resist the urge to stir too frequently; letting it develop a good sear adds depth of flavor. Keep the heat at medium-low during the simmering phase to prevent the bottom from burning while ensuring the pasta cooks evenly. The liquid should be mostly absorbed when the pasta is tender – if it seems too dry, add more broth gradually. Finally, let the cheese melt completely off the heat to avoid overcooking and creating a grainy texture.
Additional Tips and Variations
Transform your Beef Enchilada Fideo Skillet with these creative variations. For a protein swap, try ground turkey, chicken, or even chorizo for different flavor profiles. Vegetarians can substitute the beef with black beans or lentils while using vegetable broth. Add diced bell peppers or corn kernels during the onion-cooking stage for extra vegetables and sweetness. For a creamier version, stir in a few tablespoons of cream cheese or sour cream before adding the shredded cheese. Spice lovers can incorporate diced chipotle peppers in adobo sauce or a splash of hot sauce. For meal prep, portion the cooled dish into containers and freeze for up to three months.
Frequently Asked Questions (FAQ)
Can I make this Beef Enchilada Fideo Skillet ahead of time? Yes, you can prepare this dish up to the cheese-melting step, then refrigerate for up to 2 days. When ready to serve, reheat gently and add the cheese.
What if I can’t find fideo pasta? Angel hair pasta broken into 2-inch pieces works perfectly as a substitute for fideo in this recipe.
Can I use a different type of enchilada sauce? Absolutely! Green enchilada sauce or homemade enchilada sauce work wonderfully in this Beef Enchilada Fideo Skillet.
How do I prevent the pasta from sticking? Make sure to stir occasionally during cooking and ensure there’s enough liquid. If it seems too dry, add more broth gradually.
Can I double this recipe? Yes, but use a very large skillet or divide between two pans to ensure even cooking of the Beef Enchilada Fideo Skillet.
Conclusion
This Beef Enchilada Fideo Skillet delivers everything you love about Mexican comfort food in one convenient, family-friendly package. The combination of perfectly seasoned ground beef, tender fideo pasta, and melted cheese creates a satisfying meal that’s both familiar and exciting. With its simple preparation and bold flavors, this Beef Enchilada Fideo Skillet proves that weeknight dinners don’t have to be boring or complicated. Whether you’re introducing your family to new flavors or satisfying a craving for authentic Mexican cuisine, this recipe delivers restaurant-quality results with minimal effort. The best part? Everything cooks in one pan, making cleanup as easy as the cooking process itself. Make this Beef Enchilada Fideo Skillet your go-to recipe for busy nights when you want something special without the stress.
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