Noodles with Potatoes and Ground Beef
A comforting and hearty dish featuring tender noodles, flavorful ground beef, and creamy potatoes, perfect for family dinners.
Ingredients
Pasta and Cooking Oil
- 8 oz Vermicelli pasta These thin noodles are perfect for soaking up the rich flavors of the dish.
- 2 tbsp Olive oil Adds a smooth richness and helps in toasting the vermicelli.
Meat and Seasonings
- 1 lb Chuck steak, cut into small cubes Offers a hearty bite and deep flavor.
- 4 cloves Fresh garlic Aromatic and pungent, garlic elevates the dish beautifully.
- 1 tsp Garlic powder For extra garlic flavor throughout.
- 1 medium Onion Adds sweetness and depth in flavor as it caramelizes.
- 1 tsp Salt Essential for bringing out all the flavors.
- 1 tsp Black pepper Adds a hint of heat and warmth.
- 1 medium Red bell pepper Juicy and sweet, enhancing the color of the dish.
- 1 whole Serrano pepper Introduces warmth for those who enjoy a kick.
- 1 tsp Mexican oregano Offers a fragrant herbal note.
- 1 tsp Chicken bouillon or tomato bouillon powder Reinforces the savory depth.
Vegetables
- 2 medium Russet potatoes Creamy and filling, complementing the noodles.
- 2 medium Roma tomatoes Fresh and juicy, adding brightness.
- 4 cups Chicken broth or water Adds moisture and flavor.
- 1/4 cup Fresh cilantro Adds a burst of flavor when sprinkled on top.
Garnishes
- 1 whole Avocado (for garnish) Creamy texture and flavor.
- 1/2 cup Queso fresco Crumbled cheese that adds slight saltiness.
- 1/2 cup Mexican crema A silky addition to finish the dish.
Instructions
Preparation
- Start by toasting the vermicelli pasta in olive oil over medium-high heat in a large pot for about 3-5 minutes until golden brown.
- Incorporate the ground beef into the pot, seasoning it with salt, black pepper, and garlic powder. Sauté until the beef is fully cooked and browned, approximately 10 minutes. Drain any excess fat.
- Add the diced onions, whole serrano pepper, and chopped red bell pepper. Sauté until the onions become translucent, around 3 minutes.
- Toss in the diced russet potatoes and minced garlic, seasoning again with salt and pepper. Continue to sauté for an additional 5 minutes.
Cooking
- In a blender, combine quartered Roma tomatoes with chicken broth (or water) and Mexican oregano. Blend until smooth and pour this mixture into the pot with the beef and vegetables.
- Add the toasted vermicelli and a handful of fresh cilantro, pour in the remaining broth, and bring to a gentle simmer.
- Cover the pot and let it simmer for about 8 minutes until the noodles and potatoes are tender.
- Before serving, remove the whole serrano pepper and any remaining cilantro.
- Ladle the noodles into bowls, garnishing with avocado slices, crumbled queso fresco, and a drizzle of Mexican crema.
Notes
For enhanced flavor, marinate the ground beef in spices or lime juice before cooking. Substitute potatoes with sweet potatoes for variations. Consider adding black beans or pinto beans for more protein.