Ingredients:

  • 1 lb lean ground beef
  • 2 tbsp vegetable oil
  • 1/2 medium white onion, finely diced
  • 3 cloves garlic, minced
  • 1 medium potato, peeled and diced into 1/4 inch cubes
  • 7 oz fideo noodles
  • 1 cup tomato purée
  • 6 cups beef broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 1/2 cup crumbled queso fresco

Instructions:

  1. Heat vegetable oil over medium-high heat in a Dutch oven. Add ground beef and cook until browned. Stir in diced onions and potatoes, sautéing for 3-4 minutes until onions are translucent. Stir in minced garlic for the final 30 seconds.
  2. Push the meat mixture to the side of the pot and add fideo noodles to the center. Stir constantly for 3-5 minutes until the noodles turn a mahogany-colored gold.
  3. Pour in tomato purée and stir to coat the noodles. Add beef broth, salt, pepper, and oregano. Bring to a boil, then reduce heat to low and simmer for 8-10 minutes until noodles are tender.
  4. Garnish each bowl with fresh cilantro and crumbled queso fresco. Serve with lime wedges on the side.