Beef Enchilada Fideo Skillet

Beef Enchilada Fideo Skillet is my go-to dish when I want something hearty, bold, and ridiculously easy to throw together. It’s a comforting one-pan meal loaded with seasoned beef, tender fideo pasta, and zesty enchilada sauce—finished off with melty cheese and creamy sour cream. It’s fast, flavorful, and weeknight-friendly, and every time I make it, it disappears in minutes.

Why You’ll Love This Recipe

I love how this recipe brings all the rich flavors of enchiladas into one simple skillet meal. The fideo pasta cooks directly in the sauce, which means fewer dishes and more flavor absorbed into every bite. It’s perfect for busy nights when I want something quick but satisfying. Plus, it’s customizable and family-approved, which makes it a regular in my dinner rotation.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

lean ground beef
yellow onion, diced
red enchilada sauce
water
fideo pasta
shredded Mexican blend cheese (optional)
sour cream (optional)

Directions

I start by browning the ground beef and diced onion together in a large skillet over medium-high heat. I cook them until the beef is fully browned and the onions are soft, then drain off any excess grease.

Next, I pour in the enchilada sauce and water, stirring to combine. I add in the fideo pasta, making sure it’s well coated with the sauce.

I bring everything to a gentle simmer, then reduce the heat to low, cover the skillet, and let it cook for about 10 minutes. I stir it frequently to make sure the pasta cooks evenly and doesn’t stick to the bottom.

Once the pasta is tender and most of the sauce has been absorbed, I check for doneness. Then I sprinkle shredded cheese over the top and let it melt for a minute or two.

I serve it hot, with a dollop of sour cream on each serving for a cool, creamy finish.

Servings and timing

Serves: 4
Preparation time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes

Variations

When I want to mix things up, I sometimes use ground turkey or chicken instead of beef.

For more spice, I swap in pepper jack cheese or add diced green chilies to the skillet.

I’ve also stirred in black beans, corn, or even diced tomatoes to stretch the dish and add texture.

And when I want a crunch, I serve it with crushed tortilla chips on top.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The pasta does absorb more sauce over time, so when reheating, I add a splash of water or a little extra enchilada sauce to bring back that saucy texture.

I reheat it on the stove over low heat or in the microwave, stirring occasionally until hot.

FAQs

What type of beef works best?

I use lean ground beef (around 90/10) to keep the dish flavorful without being greasy. It cooks quickly and works great with the sauce.

Can I substitute the fideo pasta?

Yes. If I don’t have fideo on hand, I break up angel hair or thin spaghetti into small pieces. It works just as well and still cooks fast.

How spicy is the enchilada sauce?

That depends on the brand. I usually go for mild or medium, but you can adjust the heat level to suit your taste.

What toppings go well with this?

I love topping it with sour cream, shredded cheese, sliced green onions, or chopped cilantro. A squeeze of lime also brightens up the flavors.

Can I make this dish ahead?

Absolutely. It reheats beautifully and can even be frozen, though the texture of the pasta may soften slightly. Just store in a freezer-safe container and reheat with a little water or sauce.

Conclusion

Beef Enchilada Fideo Skillet is one of those effortless meals that always hits the mark. It’s fast, family-friendly, and full of cozy Tex-Mex flavor with every bite. I love how everything comes together in one pan with minimal prep and cleanup. Whether I’m feeding a crowd or just craving a quick dinner, this skillet never lets me down.

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