Inspired by my favorite dish from the Blanco Cafe in San Antonio, TX, this fideo loco bowl is an easy and delicious dinner that is quintessentially comforting. With mild, earthy seasonings, a light kick from chile peppers, and a scoop of pinto beans in the mix, this soup will keep the whole family warm and fed for days!
Work Smarter, Not Harder
If you don’t have any fresh-made pinto beans, you can easily substitute canned ones. To give canned pinto beans better flavor:
- add whole cans to a pot, then cover with water until completely submerged, then add a smashed garlic clove or two, a sliced serrano chile, and a sprinkle of pepper (and salt if you purchase a salt-free variety)
- simmer on low at the same time you make the fideo loco!
Fideo noodles are also known as vermicelli, which can be found in most grocery stores either in the Mexican Foods aisle or in the pasta aisle.
Fideo Loco Bowl
The ultimate comfort food, this fideo loco bowl combines delicious picadillo, pinto beans, and a flavorful broth for a soup that will keep the whole family fed and warm at the dinner table.
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Servings: 8
Calories: 611kcal
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
- 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.
- 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.
- 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!
Notes
If you don't have any homemade pinto beans on-hand, you can do the following with canned pinto beans:
- add whole cans to a pot, then cover with water until completely submerged, then add a smashed garlic clove or two, a sliced serrano chile, and a sprinkle of pepper (and salt if you purchase a salt-free variety)
- simmer on low at the same time you make the fideo, then serve
Nutrition
Calories: 611kcal | Carbohydrates: 71g | Protein: 35g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 71mg | Sodium: 1608mg | Potassium: 1449mg | Fiber: 15g | Sugar: 7g | Vitamin A: 797IU | Vitamin C: 17mg | Calcium: 193mg | Iron: 7mg
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Christi Rudewick says
I am so hungry for this dish
Pia says
Excellent recipe – thank you!!!
I had to make some adjustments because my husband cannot eat hot peppers –
Not sure if I understood the directions – but my friend said that vermicelli need to be toasted in butter before adding to the soup / pot.
I will serve with some sour cream on top and some pieces of avocado
Marilyn Wright says
Amazingly aromatic, and deliciously fulfilling!!
Many thanks for this recipe and others!!
Dine Happy!!!😋🤗🥰
Jasmine Price says
Damn good!