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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.
Course Dinner, Main, Main Course, Soup
Cuisine Hispanic, Mexican
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8
Calories 611kcal


  • 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


  • 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!


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


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