Mexican Spaghetti (Fideo)

Yes that’s right, I said Mexican spaghetti, how can this be any good? I thought the same thing over 10 years ago when I found this recipe online, I’ve only made it a few times, but really should add it to my regular menu…especially on cheat days 🙂


4 boneless chicken breast halves

1 (12oz) packaged spaghetti noodles, broken in half

5 roma tomatoes, chopped

1 large onion, chopped

1/2 tbsp ground cumin

2 1/2 tsp chili powder

salt & pepper to taste

1 1/2 cups of water

1 cup shredded cheddar cheese

2 Tbsp vegetable oil



Heat 1 tbsp oil in a large skillet over medium heat, cook chicken until nicely browned on outside, then remove from pan and set aside.

Add remaining oil to skillet, add broken noodles, stir constantly until browned, drain excess oil. Add tomatoes and onions, dice the chicken and add to mixture, season with cumin, chili powder, salt & pepper. Pour in water, cover & simmer over low-med heat until pasta is tender and water is absorbed, about 10 minutes. *check towards the end, and add more water if needed. Garnish with cheese

*** If you don’t have a very large skillet, brown the spaghetti in increments..This time I used half packet of taco seasoning instead of cumin and chili powder, results were the same. Add 1/2 cup of cheese and mix before serving, then top with more cheese***

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