Ingredients:

1 lb ground beef

1 cup fideo (vermicelli noodles)

1 medium potato, peeled and diced

1/2 cup cooked pinto beans (or black beans)

1 small onion, chopped

2 garlic cloves, minced

1 tomato, chopped

4 cups beef or chicken broth

1 tbsp vegetable oil

1/2 tsp cumin

1/2 tsp oregano

Salt and pepper to taste

Fresh cilantro for garnish

Lime wedges for serving (optional)

Directions:

Cook the Ground Beef:
In a large pot, heat a tablespoon of vegetable oil over medium heat. Add the ground beef, season with salt and pepper, and cook, breaking it apart, until browned and fully cooked. Once done, remove the beef from the pot and set it aside.

Toast the Fideo:
In the same pot, add the fideo and cook, stirring frequently, until the noodles turn golden brown, about 3-4 minutes. Remove the toasted fideo and set aside.

Sauté the Vegetables:
In the same pot, add the chopped onion and garlic. Sauté until soft and fragrant, about 3 minutes. Add the chopped tomato and cook for another 2-3 minutes until the tomato breaks down slightly.

Add Potatoes and Broth:
Add the diced potatoes, cumin, oregano, and broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 10 minutes, or until the potatoes are tender.

Add Fideo, Ground Beef, and Beans:
Stir the toasted fideo, cooked ground beef, and beans into the soup. Simmer for another 5-7 minutes, or until the fideo is tender and the flavors meld together. Taste and adjust seasoning with salt and pepper if needed.

Serve:
Ladle the hearty Sopa de Fideo con Papa, Frijolitos y Carne Molida into bowls and garnish with fresh cilantro. Serve with lime wedges for extra zest, and warm tortillas on the side.

Enjoy this delicious, comforting Mexican soup, perfect for a flavorful and filling meal! 😋🍜