Ingredients:
1 teaspoon vegetable oil
1 (5-ounce) bag or box Fideo (I used 7oz)
1 pound ground beef
4 ounces tomato sauce
1 tablespoon onion powder
1 teaspoon garlic powder
1 1/2 cups water
1 1/2 cups chicken stock
1 medium potato chopped (I chose to add this)
2 cups pinto beans, freshly cooked or, if canned, drained and rinsed
READ ALSO: Curtido for Pupusas (my version)
Salt and pepper to taste
Directions :
Heat the oil in a skillet and add the fideo. Toast the noodles until lightly browned, remove them from the skillet, and reserve.
Add the beef to the skillet and cook, using a spatula to break it into small crumbles, until browned through. Add the tomato sauce, onion and garlic powders, water and stock to the pan, then stir in the reserved fideo. I also added in the potato after I put in the water and chicken stock and added more water as needed. Covering it while it cooks helps them get soft faster. Bring to a simmer and cook until the noodles are tender. Stir in the beans, then season with salt and pepper before serving.
For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
