Fideo Loco

🛒 Ingredients

• Fideo pasta 150 g · 525 kcal
• Ground beef (85% lean) 300 g · 600 kcal
• Olive oil 13 g · 120 kcal
• Yellow onion 100 g · 40 kcal
• Garlic cloves 10 g · 13 kcal
• Canned diced tomatoes 200 g · 40 kcal
• Chipotle peppers in adobo sauce 20 g · 20 kcal
• Chicken broth 700 g · 30 kcal
• Canned kidney beans, drained 150 g · 150 kcal
• Canned corn, drained 100 g · 100 kcal
• Shredded cheddar cheese 60 g · 240 kcal
• Fresh cilantro, chopped 5 g · 1 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add fideo pasta and toast, stirring frequently, until golden brown, about 3-5 minutes. Remove pasta from the pot and set aside.
2. In the same pot, add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
3. Add chopped onion and minced garlic to the pot with the beef. Sauté for 3-5 minutes until the onion softens and becomes translucent.
4. Stir in diced tomatoes, chipotle peppers in adobo, and chicken broth. Bring the mixture to a simmer.
5. Return the toasted fideo pasta to the pot. Add drained kidney beans and corn. Cover and simmer for 10-12 minutes, or until the pasta is tender and most of the liquid has been absorbed.
6. Remove from heat. Stir in half of the shredded cheddar cheese until melted and well combined.
7. Serve hot, garnished with the remaining shredded cheddar cheese and fresh cilantro.