Ingredients

• 1 cup fideo (short vermicelli noodles)
• 1 tbsp vegetable oil
• 1/2 lb ground beef
• 2 medium potatoes, peeled and diced
• 1/2 small onion, finely chopped
• 2 garlic cloves, minced
• 2 cups tomato sauce (or blended canned tomatoes)
• 3 cups chicken or beef broth
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

Toast the Fideo: Heat oil in a large skillet or pot over medium heat. Add the fideo noodles and toast, stirring constantly, until golden brown. Remove and set aside.
Cook the Beef: In the same pot, add the ground beef and cook until browned. Drain excess fat. Add chopped onion and garlic; cook until softened.
Simmer the Base: Stir in tomato sauce, broth, cumin, chili powder, salt, and pepper. Add diced potatoes and bring to a boil.
Add Fideo: Return toasted noodles to the pot. Stir, cover, and reduce heat to low. Simmer for 15–20 minutes, or until noodles and potatoes are tender and broth is slightly thickened.
Serve: Garnish with cilantro and serve hot with warm tortillas or crusty bread.