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
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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