ROXANNE QUINTEROS FIDEO LOCO RECIPE
— 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
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.