Fideo Loco Bowl

🧂 Ingredients

• 1 tablespoon canola oil
• 1 sweet yellow onion

  diced
• 1 ½ lbs ground beef
• 1 ½ tablespoon garlic powder
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons chili powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 serrano peppers

  seeded and diced
• 8 oz can tomato sauce
• 14.5 oz can petite diced tomatoes
• 1 large russet potato

  peeled and cubed
• 12 oz frozen green beans
• 8 cups beef broth
• 7 oz package dried fideo noodles

  (also known as vermicelli)
• 6 cups pinto beans

  divided
• butter

  for serving
• queso fresco

  for serving
• cilantro

  for serving

Instructions

• 1 In a large pot over medium-high heat, add the canola oil followed by the onion.
  Cook until softened, about 5 minutes, then add the ground beef and continue to
  cook until crumbled and browned, about 5 minutes more.
• 2 Stir in the garlic powder, cumin, coriander, chili powder, salt and pepper, and
  serrano peppers and stir until combined and fragrant, about 1 minute. Add the
  tomato sauce, diced tomatoes, potatoes, green beans and broth and stir to
  combine. Bring to a low boil, then reduce heat, cover and let simmer for 45
  minutes. Stir in fideo noodles and continue to cook, covered, until noodles are
  soft, about 15 minutes more. Adjust seasoning as desired.
• 3 Scoop fideo into bowls, tilt gently to the side, then add roughly ¾ cup of pinto
  beans with broth in the open portion of the bowl. Add a dollop of butter to the
  side with the beans and sprinkle the whole bowl with queso fresco and cilantro.
  Enjoy!

Nutrition Info