Tex Mex Fideo Recipes

Steps:

• In a non-stick pan, heat 2 tbsp vegetable oil. Cook diced potatoes until they start to turn golden.
• While potatoes are cooking, heat the other 2 tbsp vegetable oil in a separate pot. Mix the ground beef with the meat seasonings and cook until well done.
• Drain the excess oil and water from the ground beef, and put it back to cook some more. Remove the potatoes from the oil and toss with the ground beef.
• While the potato and beef mixture is cooking some more, brown the box of the vermicelli in the non-stick pan that has the remaining oil from cooking the potatoes.
• When the vermicelli is done, drain any excess oil (there shouldn't be much if any) and then add to the potato and beef mixture, along with the beef bouillon, water, and tomato sauce.
• Cook on high heat until it comes to a good boil, cover it and let it boil for 1-2 minutes. Turn off the heat completely and let sit for about 10 minutes. Serve and enjoy!

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef, 1 tablespoon dried onion, 1 tablespoon garlic powder, salt, and black pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer beef to a bowl.
• Heat canola oil in the same skillet over medium heat; cook and stir fideo noodles in the hot oil until browned, 3 to 5 minutes. Add ground beef and enough hot water to cover the noodles; stir in tomato sauce, 2 tablespoons dried onion, 1 tablespoon garlic powder, cumin, onion powder, beef bouillon, green bell pepper, salt, and black pepper. Cook, stirring occasionally, until noodles are tender, 10 to 15 minutes.

Steps:

• Heat oil in a saucepan over medium-high heat. Add the fideo, and fry until browned. Pour in half of the can of tomato sauce, and 1 cup of the water. Season with cumin, garlic salt and chili powder, and stir to blend. Bring to a boil, and cook until the liquid has almost evaporated.
• Stir in the remaining tomato sauce and water. Cover, and cook over medium heat for about 10 minutes, or until the fideo is tender, and the sauce has thickened.

Steps:

• Put oil or lard in pan and brown the pasta. Make sure to watch it carefully as it burns easily.
• Add the onion and garlic. Cook about 2 minutes, stirring frequently.
• Add 8 oz. of tomato sauce and 3 cups of water. Bring to a boil.
• Add bullion cubes and ground cumin.
• Taste after bullion dissolves. Add salt and/or pepper, if desired.
• Cook until pasta is tender, about 10 minutes. Add remaining 1 cup water if needed.
• Consistency will be thickish, but still soupy.

Steps:

• In a wide skillet, heat the oil over medium heat.
• Add onion and cook for 10 min, until quite reduced in size and golden, stirring occasionally.
• Add the garlic and cook for 1-2 min more.
• Break the vermicelli into short lengths (2 inches or so) and add them to the skillet as you do.
• Stir and cook for 3-4 minute They will turn opaque and then begin to brown.
• Stir them often, and when many of them are brown and the others are opaque, add the salt, pepper, cumin, green chilies, tomato sauce, and water.
• Bring to a boil over high heat.
• Cover and reduce heat to low and simmer for about 10 min or until the noodles are tender.

Steps:

• In large skillet, heat oil over medium heat.
• Add fideo and onion.
• Cook, stirring and turning constantly until the fideo is golden brown and toasted.
• Add garlic, chiles and tomatoes to fideo mixture.
• Sauté for 2 minutes.
• Add broth, chicken and salt and pepper.
• Heat to boiling; reduce heat to low and cook covered for about 5-7 minutes or until fideo are tender.
• Remove cover and continue cooking for a few minutes until all liquid is absorbed.
• Sprinkle with minced cilantro/grated cheese, if desired.

Steps:

• Fry vermicelli in pan with oil and set aside (don't overbrown as to not make pasta tough.).
• in a pot, cook meat in some oil until brown with salt and pepper.
• add all ingredients in with meat, stir and cover for 3-5 minutes for pasta to soften.
• then cook uncovered for 15-20 minutes.
• don't overcook and don't stir or the pasta will turn to mush.