Beef Fideo Seco with Avocado
- 37 mintotal time
- $2.99£2.14a serving
- 830773calories
- 3537 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Toasted pasta simmered in blended tomato sauce with seasoned beef and peas, topped with avocado and lime.
Ingredients
Serves 4.
- 1 (14.5 oz) can diced tomatoes
- 1 yellow onion
- 2 garlic cloves
- 12 oz dried pasta (penne, rotini or spaghetti), spaghetti, broken into short lengths
- 1 lb ground beef (80/20)
- 1 cup frozen peas
- 1 avocado, sliced
- ½ bunch cilantro, chopped
- 1 lime
- 1 vegetable bouillon cube
- 3 tbsp vegetable oil
- 1 tsp ground cumin
- ½ tsp dried oregano
- salt, to taste
Contains: wheat (gluten), celery. Check the label: milk, soy, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Blend the tomatoes with a quarter of the yellow onion, the garlic, the bouillon cube and 1 cup (240 ml) of water until smooth, using a blender or stick blender. Finely chop the rest of the onion.
- Heat 2 tablespoons of the vegetable oil in a large, deep frying pan on medium heat. Add the pasta and toast for 3–4 minutes, stirring often, until golden. Tip onto a plate.
- Add the rest of the oil and the chopped onion and cook for 2 minutes. Add the ground beef, wash your hands, then fry, breaking it up, for 6–7 minutes until browned and cooked through with no pink (160°F). Stir in the ground cumin and dried oregano.
- Return the pasta, pour in the tomato mixture and 1½ cups (360 ml) of water, add the peas and bring to the boil. Cover and simmer on low heat for 10–12 minutes, stirring once or twice, until the pasta is tender, has soaked up the sauce and the peas are steaming hot. Add a splash of water if it looks dry and season with salt.
- Serve topped with the avocado, cilantro and a squeeze of lime.
Leftovers: Fridge 2 days; reheat with a splash of water until piping hot.
Ingredients
Serves 4.
- 1 × 400 g tin chopped tomatoes
- 1 onion
- 2 garlic cloves
- 350 g dried pasta (penne, fusilli or spaghetti), spaghetti, broken into short lengths
- 450 g beef mince (20% fat)
- 150 g frozen peas
- 1 avocado, sliced
- ½ bunch coriander, chopped
- 1 lime
- 1 vegetable stock cube
- 3 tbsp vegetable oil
- 1 tsp ground cumin
- ½ tsp dried oregano
- salt, to taste
Contains: gluten, celery. Check the label: milk, soya, sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Blend the tomatoes with a quarter of the onion, the garlic, the stock cube and 240 ml of water until smooth, using a blender or stick blender. Finely chop the rest of the onion.
- Heat 2 tablespoons of the vegetable oil in a large, deep frying pan on medium heat. Add the pasta and toast for 3–4 minutes, stirring often, until golden. Tip onto a plate.
- Add the rest of the oil and the chopped onion and cook for 2 minutes. Add the beef mince, wash your hands, then fry, breaking it up, for 6–7 minutes until browned and cooked through with no pink (71°C). Stir in the ground cumin and dried oregano.
- Return the pasta, pour in the tomato mixture and 360 ml of water, add the peas and bring to the boil. Cover and simmer on low heat for 10–12 minutes, stirring once or twice, until the pasta is tender, has soaked up the sauce and the peas are steaming hot. Add a splash of water if it looks dry and season with salt.
- Serve topped with the avocado, coriander and a squeeze of lime.
Leftovers: Fridge 2 days; reheat with a splash of water until piping hot.
Nutrition per serving
| Calories | 830 |
|---|---|
| Protein | 35 g |
| Carbohydrate | 83 g |
| Fat | 40 g |
| Fiber | 10 g |
| Sodium | 843 mg |
| Calories | 773 |
|---|---|
| Protein | 37 g |
| Carbohydrate | 79 g |
| Fat | 37 g |
| Fibre | 8 g |
| Sodium | 526 mg |
Worked out from the ingredients, 441 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.99 a serving in the US (range $2.29–$3.96) and £2.14 in the UK (range £1.64–£2.83). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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