Ingredients
Scale
- 1 lb ground beef
- 1 cup fideo noodles or broken vermicelli
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- ½ medium yellow onion, diced
- 3 garlic cloves, minced
- 1 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup roasted green chile, chopped
- ½ cup frozen corn, optional
- 2 tbsp chopped fresh cilantro
- 1 tbsp fresh lime juice
Instructions
- Toast the fideo noodles in vegetable oil for 2–3 minutes until golden and fragrant, then set aside.
- Brown the ground beef and onion in the same pot for 5–7 minutes.
- Stir in the garlic, cumin, chili powder, smoked paprika, oregano, salt, and black pepper, and cook for 30–60 seconds.
- Add the diced tomatoes, beef broth, green chile, pinto beans, and corn if using. Bring to a gentle boil.
- Return the toasted noodles to the pot, reduce heat, and simmer uncovered for 8–10 minutes until tender.
- Stir in the fresh cilantro and lime juice, then taste and adjust seasoning.
- Serve hot with your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 6
- Calories: 385 per serving