Fideo Loco Bowl

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.

5 from 7 votes

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Course: Dinner, Main, Main Course, Soup

Cuisine: Hispanic, Mexican

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 8

Calories: 611kcal

Author: Karly Gomez

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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