This is a recipe that’s been in my family for a long time. I think my mom said it started with my grandmother. It’s always been a favorite. I have no idea where the name came from since it really has very little to do with real Sopa de Fideo which is a Mexican noodle soup. This is more like a very thick stew with ground beef and veggies, the noodles are almost incidental lol. Either way, everyone I’ve ever fed it to really liked it. 🙂
I haven’t made it in a long time because when Jene and I are eating low carb, the noodles and the corn aren’t usually included in our diet. I made a batch of it Wednesday evening and we both enjoyed it so much that when I asked what Jene wanted for dinner tonight, he asked for more. I had no problem with that 😀
This recipe makes enough to feed six people for one meal and uses a 12″ skillet.
1.5 lbs ground beef
1 medium onion, chopped
1/3 lb box of thin spaghetti, broken into 1″ pieces
1 large bell pepper, chopped
4 stalks celery, chopped
2 cans diced tomatoes (do not drain)
1 can whole kernel corn (do not drain)
1 TB chili powder (or more to taste)
salt & pepper to taste
16 oz package of sliced american cheese
In a large skillet, brown the ground beef and onions over medium to medium high heat. If you use 80% lean beef, do not drain the grease. If using fattier beef, drain most of the grease but not all of it. Scoot the beef and onions to one side of the pan and add the broken spaghetti to the empty side. You want to let the noodles fry in the grease until they start to turn a nutty brown.
Add the bell pepper, celery, tomatoes and corn. Sprinkle with chili powder, salt, and pepper. Stir carefully, the pan will be full. Reduce the heat to low, cover and let simmer, stirring occasionally until the noddles are al dente. This should take about 15-20 minutes. There should be enough liquid in the pan from the tomatoes and corn to cook the noodles. If it starts to get too dry, add a bit of water.
When the noodles are tender, layer on the slices of american cheese and allow to melt. Then it’s ready to serve.
As you can see from the picture, I ate before I decided to write this post lol.
We really like this dish because it gives you lots of veggies to go with the meat and cheese. If you want to kick it up a bit, you can either use a hot chili powder (I use mild) or add a jalapeno with the bell pepper.