01 -
In a large skillet over medium-high heat, brown the ground beef and onion until the meat is no longer pink and the onion is tender. Drain any excess juices.
02 -
Add the enchilada sauce, water, and fideo pasta to the skillet. Bring to a simmer, reduce heat, cover, and cook for 10 minutes, stirring frequently.
03 -
Optionally garnish with shredded Mexican blend cheese and sour cream before serving.