Roxanne Quinteros Fideo Loco


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.

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