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Quick Fideo


"This is a delicious Mexican variation of fideo, Mexican spaghetti."
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30 m servings 412 cals
Original recipe yields 8 servings

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  1. 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.
  2. 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.

Nutrition Facts

Per Serving: 412 calories; 17.2 g fat; 46.4 g carbohydrates; 17.5 g protein; 35 mg cholesterol; 296 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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Fideo is vermicelli pasta. A much thinner spaghetti pasta. Cooks faster than spaghetti. The recipe calls for 2 measurements of minice onion when there should be only 1.. I prefer to use fresh ...

I'm not sure what to compare this with because I've never had Fideo before. I wasn't sure what Fideo noodles were but what I could find on the internet said that it was spaghetti, so that is wha...

This turned out pretty good and far better than I expected honestly. I used ground venison in place of beef but that was the only change I made. I am a little confused by the "mexican spaghetti"...