There’s just something about a big pot of fideo simmering on the stove that feels like pure comfort food. This Beef & Potato Fideo is hearty, flavorful and made with simple ingredients that come together in one pot.

Ground beef, tender potatoes, tomatoes, peppers and toasted fideo simmer in a savory beef and tomato broth seasoned with cumin, Caldo de Tomate and plenty of cilantro. The serrano peppers add a little kick, but you can easily use less or leave them out if you prefer it mild.

It’s filling enough to serve on its own, but it’s especially good with warm flour tortillas, a squeeze of fresh lime or even a little avocado on top. And like most cozy soups, the broth gets even better as all those flavors have a chance to mingle!

Ingredients

• 1 lb ground beef
• 1 (7 oz) pkg fideo or vermicelli
• 1–2 tbsp oil
• 1 small yellow onion, diced
• 1 green bell pepper, diced
• 1–2 serrano peppers, finely chopped
• 3 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 2 Roma tomatoes, diced
• 1 (8 oz) can tomato sauce
• 6 c beef broth, plus more as needed
• 1–2 tsp beef bouillon, to taste
• 1 tbsp Caldo de Tomate, or to taste
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp Mexican oregano
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp black pepper
• Salt, to taste if needed
• ½ c chopped fresh cilantro, divided
• 3 green onions, sliced
• Lime wedges, optional for serving

Instructions

1. Heat the oil in a large pot or Dutch oven over medium heat. Add the dry fideo and cook, stirring frequently, until the noodles are toasted and deep golden brown. Watch them closely so they don’t burn. Remove the toasted fideo from the pot and set aside.
2. In the same pot, add the ground beef. Cook until browned, breaking it into crumbles as it cooks. Drain excess grease if necessary, leaving the cooked ground beef in the pot.
3. Add the onion, green bell pepper and serrano peppers directly to the ground beef. Cook for 4–5 minutes, stirring the vegetables and beef together, until the vegetables begin to soften.
4. Add the garlic and cook for about 30 seconds.
5. Add the cumin, chili powder, Mexican oregano, garlic powder, onion powder and black pepper to the ground beef and vegetable mixture. Stir well.
6. Add the diced tomatoes and tomato sauce to the pot. Stir everything together and cook for about 2 minutes.
7. Add the diced potatoes directly to the ground beef mixture. Pour in the beef broth, then add the beef bouillon, Caldo de Tomate and about half of the chopped cilantro. Stir everything together.
8. Bring to a boil. Reduce the heat, cover and simmer for about 10 minutes, or until the potatoes are beginning to soften but aren’t completely tender yet.
9. Add the toasted fideo back into the pot with the ground beef and potatoes. Stir well, cover and simmer for another 7–10 minutes, stirring occasionally, until the fideo and potatoes are tender.
10. If the fideo absorbs more broth than you’d like, stir in additional beef broth or water until it reaches your preferred consistency.
11. Stir in the sliced green onions and remaining fresh cilantro. Taste before adding salt since the beef broth, bouillon and Caldo de Tomate already contain salt.

Serve hot with lime wedges, warm flour tortillas or sliced avocado, if desired.