Fideo Loco

Another one, I made. It was pretty easy, and very flavorful.

Fideo Loco

Photo by ALB

Servings 6
Author Lisa Fain, Homesick Texan

Ingredients
For the beef:
1 teaspoon safflower oil (didn't use)
1 pound ground beef (used 93%)
1/2 medium yellow onion, diced
4 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
Pinch cayenne
1/2 teaspoon kosher salt
1/2 cup chopped cilantro

For the fideo:
1/2 medium yellow onion, diced
4 cloves garlic, minced
1 (15-ounce) can diced tomatoes
2 chipotle chiles en adobo
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon kosher salt
5 cups water (used 4)
1 tablespoon safflower oil (used olive oil)
4 ounces thin noodles such as vermicelli or capellini, broken into 1-inch pieces
2 cups pinto beans or 1 (15-ounce) can pinto beans, drained
1 tablespoon lime juice
1/2 cup chopped cilantro

Instructions
In a Dutch oven, heat the oil (didn't use) on medium-low and add the beef and onion. While occasionally stirring, cook until the onions are soft and the beef is beginning to brown, about 7 minutes. Stir in the garlic, chili powder, cumin, oregano, cayenne, salt, and cilantro and while stirring occasionally, continue to cook for 10 more minutes. Taste and adjust seasonings and then pour the beef into a mixing bowl.

Meanwhile, for the fideo, place in a blender the onion, garlic, diced tomatoes, chipotle chiles en adobo, chili powder, cumin, and salt. Once you’ve moved the cooked meat from the pot, add the water to the pot and swirl around while scraping the bottom to get all the remaining bits. Add the water to the blender and then blend until smooth (4 Cups of water will make a mess in the blender, so I can't imagine 5).  Add the oil to the pot and pasta. While occasionally stirring, cook on medium for 1 minute or until lightly browned and fragrant. Pour the tomato sauce from the blender into the pot. While stirring occasionally, cook on medium until the pasta is softened, about 10 minutes.
Add the beans to the pot along with the cooked meat. Stir in the lime juice and cilantro. Taste and adjust seasonings. Serve warm topped with Cotija cheese and with tortillas on the side, if you like. (I added Queso Fresco, Cilantro, and Pico - not counted in the points)


6 WW Blue Points (my additions/subtractions at 6 servings)