Mexican Picadillo with Fideo and Beans

This hearty Mexican Picadillo with Fideo and Beans is a comforting dish that brings together vibrant flavors and textures. The savory ground beef is complemented by tender potatoes and a rich tomato sauce, while the fideo pasta adds a delightful twist.

Paired with creamy refried beans, this meal is not only filling but also perfect for sharing with family and friends. Enjoy a taste of home with every bite!

Mexican Picadillo with Fideo and Beans

Ingredients:

1 lb ground beef

3 medium potatoes (peeled and diced)

1/2 small onion (chopped)

2 cloves garlic (minced)

1/2 bell pepper (chopped, optional)

2 medium tomatoes (blended or 1/2 cup tomato sauce)

1 tsp cumin

1 tsp oregano

Salt and pepper to taste

2 tbsp vegetable oil

1 cup water or beef broth

For Fideo:

Ingredients:

1 cup fideo pasta

2 tbsp vegetable oil

2 cloves garlic (minced)

1/4 small onion (chopped)

2 cups chicken broth or water

1/2 cup tomato sauce or 1 blended tomato

Salt to taste

For Refried Beans:

2 cups cooked pinto beans (or 1 can of beans, drained)

2 tbsp lard or vegetable oil

1/4 small onion (chopped)

Salt to taste

Instructions:

Cook the Ground Beef: In a large skillet, warm the oil over medium heat. Add the ground beef, breaking it apart as it browns. Drain any excess fat if needed.

Add Onion and Garlic: Incorporate the chopped onion, minced garlic, and bell pepper (if using). Sauté for about 3 minutes until they soften and become aromatic.

Add Potatoes: Mix in the diced potatoes and cook for a few minutes.

Add Tomatoes and Spices: Pour in the blended tomatoes or tomato sauce. Stir in cumin, oregano, salt, and pepper. Add enough water or broth to cover the mixture.

Simmer: Cover and let it simmer on low heat for 15-20 minutes, or until the potatoes are tender and the flavors combine.

For Fideo:

Toast the Fideo: Heat oil in a pan over medium heat. Add the fideo pasta, toasting it until golden brown while stirring constantly to avoid burning.

Sauté Onion and Garlic: Add the chopped onion and minced garlic to the toasted pasta and cook for 1-2 minutes.

Add Tomato and Broth: Mix in the tomato sauce and chicken broth. Bring to a boil, then reduce the heat and cover.

Simmer: Cook for 8-10 minutes, or until the fideo is tender and the liquid is absorbed.

For Refried Beans:

Sauté Onion: Heat oil or lard in a skillet over medium heat. Add the chopped onion and sauté until softened.

Mash the Beans: Add the cooked beans and mash them with a potato masher. Cook while stirring occasionally until the beans reach your preferred consistency. Season with salt.

Serve everything together for a delicious and satisfying meal!

Notes:

Meat Variations: You can substitute ground beef with ground turkey or chicken for a leaner option.

Vegetable Additions: Feel free to add other vegetables such as carrots, peas, or corn to enhance nutrition and flavor.

Spice Level: For a spicier kick, add chopped jalapeños or a dash of cayenne pepper to the Picadillo.

Tomato Options: If fresh tomatoes are not available, canned diced tomatoes can be used as a substitute.

Fideo Alternatives: If you can’t find fideo pasta, vermicelli or any small pasta can work as a replacement.

Refried Beans: For a creamier texture, you can blend the refried beans until smooth.

Make-Ahead: This dish can be made ahead of time and stored in the refrigerator. The flavors often improve after a day.

Serving Suggestions: Garnish with fresh cilantro, avocado slices, or crumbled cheese for added flavor and presentation.

Freezing: Both the Picadillo and refried beans freeze well, making them great for meal prep or quick dinners.

Leftover Uses: Leftovers can be used in tacos, burritos, or as a filling for stuffed peppers for a new twist.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I make this recipe with ground turkey or chicken instead of beef?

Yes, you can absolutely substitute the ground beef with ground turkey or chicken for a leaner option.

The flavor will be slightly different, but the overall dish will still be delicious.

You may want to adjust the seasonings to suit the lighter meat, as turkey and chicken can be milder in flavor than beef.

Can I make this dish vegetarian or vegan?

Yes, you can make a vegetarian or vegan version of this dish by using plant-based ground meat (such as lentils, tempeh, or a meat substitute like Beyond Meat) in place of the ground beef.

For the refried beans, simply use vegetable oil or olive oil instead of lard, and ensure that your broth is vegetable-based.

The fideo can remain as is since it’s typically vegan-friendly.

How can I make this dish spicier?

To add more spice to the dish, try incorporating diced jalapeños, serrano peppers, or a pinch of chili powder or cayenne pepper to the picadillo or fideo.

You can also top the dish with a little salsa or hot sauce before serving for an extra kick.

Can I make this recipe ahead of time?

Yes! The picadillo and refried beans can be made ahead and stored in the refrigerator for up to 3 days.

The fideo is best made fresh, but you can reheat it with a splash of broth or water if needed.

You can also freeze the picadillo and beans for longer storage (up to 3 months).

Just be sure to store each component separately for the best texture upon reheating.

What can I serve with this dish?

This dish is already hearty, but if you want to serve it with something extra, you can pair it with warm tortillas (corn or flour), a side of Mexican rice, or a simple salad with fresh cilantro and lime.

A dollop of sour cream or a sprinkle of cheese can also add a creamy touch to balance the savory flavors.

How can I prevent the fideo pasta from burning when toasting it?

Toasting fideo pasta requires careful attention.

Make sure to stir the pasta constantly over medium heat to avoid burning.

You’ll know it’s done when the pasta turns golden brown, but be vigilant, as it can quickly go from perfectly toasted to burnt.

If you’re worried about burning, you can lower the heat slightly and stir more frequently.

Can I use a different type of potato, or do I need to stick to the one in the recipe?

While the recipe calls for regular russet potatoes, you can definitely use other types, such as Yukon Gold or red potatoes.

Russets are more starchy and will break down a little more in the picadillo, creating a thicker sauce, while other potatoes may hold their shape better but still work fine for this dish.

My picadillo is too watery. What can I do?

If your picadillo has too much liquid, simply increase the heat and let it simmer uncovered for a few minutes to reduce the sauce.

You can also mash a portion of the potatoes to help thicken the mixture.

If you prefer a thicker sauce, reduce the amount of water or broth added in the beginning next time.

Can I make the refried beans smoother or creamier?

Yes! If you prefer smoother refried beans, you can add a little bit of vegetable broth or water as you mash them to achieve a creamier texture.

You can also use an immersion blender for a really smooth consistency.

Adding a bit of olive oil or a spoonful of sour cream can also make them creamier if desired.

Can I make this recipe with canned tomatoes or tomato sauce instead of fresh tomatoes?

Yes, you can substitute the fresh tomatoes with canned diced tomatoes or tomato sauce.

If using canned tomatoes, drain them to avoid excess liquid.

If using tomato sauce, you may want to reduce the amount of broth or water slightly to avoid making the picadillo too watery.

Adjust the seasoning to taste, as canned tomatoes can sometimes be more acidic.