Picadillo With Sopa Fideo

by

Sharing is caring!

Last Updated on August 31, 2025 by Casia Valdés

Every Mexican kitchen has a dish that brings warmth, nostalgia, and total comfort. For me, Picadillo with Sopa Fideo is that dish. I remember walking into my grandmother’s kitchen as a child and being greeted by the smell of simmering tomato salsa and toasted fideo. It’s one of those meals that makes you feel immediately at home—humble, hearty, and filled with flavor.

This recipe marries two traditional Mexican staples: picadillo, a simple ground beef and potato dish enriched with spicy salsa, and sopa de fideo, the toasty tomato noodle soup often served as a starter. Together, they make a complete meal that’s both satisfying and budget-friendly. What makes it extra special is how the salsa ties everything together—bringing bold heat and richness into every bite.

Why You’ll Love This Recipe

  • Authentic home-style flavor—just like abuela used to make

  • Budget-friendly and filling—feeds a crowd without breaking the bank

  • Mild or spicy—adjust the jalapeños to fit your heat tolerance

  • Hearty and comforting—the perfect one-plate meal

  • Kid-friendly—use fewer chiles for a family-friendly version

Ingredients (Serves 6)

For the Picadillo

  • 2–3 medium potatoes, peeled and cut into chunks

  • Salt (for boiling potatoes)

  • 1 lb ground beef

  • 1 small onion, diced

  • 1 tsp seasoned salt

  • 1 tsp garlic salt

  • 1 tsp onion salt

  • ½ tsp black pepper

For the Salsa

  • 10–12 jalapeños (adjust to taste)

  • 6–8 roma tomatoes

  • 1 yellow onion, quartered

  • 2 cloves garlic

  • Oil (for cooking)

  • Salt (to taste)

For the Sopa Fideo

  • 2 cups Mexican fideo pasta (or broken vermicelli)

  • 1 roma tomato, halved

  • ¼ onion

  • 1 clove garlic

  • 1 tablespoon conmate (chicken bouillon)

  • 1 tablespoon con Pollo (beef bouillon)

  • 4–5 cups water

Instructions

Prepare the Picadillo

  • Boil Potatoes:

    • Place the potato chunks in a pot and cover with water.

    • Add a pinch of salt and bring to a boil.

    • Cook until fork-tender, about 10–15 minutes. Drain and set aside.

  • Cook the Beef:

    • In a skillet over medium heat, cook the ground beef with diced onion until browned and fully cooked.

    • Season with seasoned salt, garlic salt, onion salt, and black pepper.

  • Combine:

    • Gently fold the cooked potatoes into the ground beef mixture.

    • Set aside while you prepare the salsa.

Make the Salsa

  • Cook Vegetables:

    • Heat a little oil in a skillet over medium heat.

    • Add the jalapeños, roma tomatoes, onion, and garlic.

    • Cook until vegetables are softened and slightly charred.

  • Blend:

    • Peel skins off the tomatoes for a smoother salsa (optional).

    • Blend the sautéed vegetables until smooth, or mash with a potato masher for a chunkier texture.

    • Season with salt to taste.

  • Combine:

    • Pour the salsa over the picadillo mixture.

    • Stir to combine and simmer over low heat for 10 minutes to allow flavors to meld.

Prepare the Sopa Fideo

  • Fry the Pasta:

    • In a large skillet, heat a tablespoon of oil over medium heat.

    • Add the fideo and stir frequently until golden brown and fragrant.

  • Blend Sauce:

    • In a blender, combine 1 roma tomato, ¼ onion, 1 garlic clove, bouillons, and water.

    • Blend until smooth.

  • Cook the Sopa:

    • Pour the blended tomato mixture over the toasted pasta.

    • Simmer over medium heat for about 10 minutes, or until pasta is tender and most of the liquid is absorbed.

Combine and Serve

  • Stir the cooked sopa fideo into the picadillo mixture.

  • Cook everything together over low heat for 3–5 more minutes, allowing the flavors to combine beautifully.

  • Serve hot, optionally topped with a sprinkle of queso fresco or fresh cilantro.

Serving Suggestions

  • Serve with warm flour tortillas or bolillo bread

  • Add slices of avocado or a spoonful of crema on the side

  • For a lighter plate, pair with a green salad dressed in lime

  • Great with a cold agua fresca like horchata or tamarindo

Tips & Variations

  • No fideo pasta? Use broken vermicelli noodles instead

  • Too spicy? Reduce jalapeños or substitute poblano for a milder salsa

  • Extra smoky flavor? Roast the vegetables in the oven instead of sautéing

  • Want it creamier? Add a spoonful of tomato paste or crema to the picadillo

  • Make it stretch: Add a can of corn or beans to bulk it up further

Frequently Asked Questions

Can I make this ahead of time?
Yes! Both the salsa and the picadillo can be made 1–2 days ahead and refrigerated separately. Reheat gently on the stove before combining with sopa.

What if I don’t have bouillon powders?
You can use chicken or beef broth instead of water and skip the bouillon. Just season to taste.

Can I freeze leftovers?
Yes. Freeze in portions and reheat over low heat. The pasta may soften slightly but the flavor remains delicious.

What protein can I use instead of ground beef?
Ground turkey or pork work great. For a plant-based option, try lentils or TVP.

Final Thoughts

Picadillo with Sopa Fideo is one of those rare dishes that brings together the best of comfort food, rich flavor, and cultural heritage. It’s filling without being heavy, spicy yet balanced, and endlessly adaptable. Whether you’re making it for your kids on a weeknight or serving it for Sunday dinner with the family, this recipe is sure to bring people to the table and keep them coming back for seconds.

There’s magic in the way the salsa soaks into the noodles and potatoes. Every spoonful is layered with tradition, texture, and homemade goodness. It’s a dish that satisfies the soul as much as the stomach—and it’s incredibly easy to make.

Picadillo With Sopa Fideo

Hearty Mexican ground beef and potato dish paired with rich tomato noodle soup. Comforting, flavorful, and perfect for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Appetizer, Dinner, Lunch, Soup
Cuisine: Mexican
Ingredients Method

Ingredients
  

For the Picadillo
  • 2 –3 medium potatoes peeled and cut into chunks
  • Salt for boiling potatoes
  • 1 lb ground beef
  • 1 small onion diced
  • 1 tsp seasoned salt
  • 1 tsp garlic salt
  • 1 tsp onion salt
  • ½ tsp black pepper
For the Salsa
  • 10 –12 jalapeños adjust to taste
  • 6 –8 roma tomatoes
  • 1 yellow onion quartered
  • 2 cloves garlic
  • Oil for cooking
  • Salt to taste
For the Sopa Fideo
  • 2 cups Mexican fideo pasta or broken vermicelli
  • 1 roma tomato halved
  • ¼ onion
  • 1 clove garlic
  • 1 tablespoon conmate chicken bouillon
  • 1 tablespoon con Pollo beef bouillon
  • 4 –5 cups water

Method
 

Prepare the Picadillo
    Boil Potatoes:
    1. Place the potato chunks in a pot and cover with water.
    2. Add a pinch of salt and bring to a boil.
    3. Cook until fork-tender, about 10–15 minutes. Drain and set aside.
    Cook the Beef:
    1. In a skillet over medium heat, cook the ground beef with diced onion until browned and fully cooked.
    2. Season with seasoned salt, garlic salt, onion salt, and black pepper.
    Combine:
    1. Gently fold the cooked potatoes into the ground beef mixture.
    2. Set aside while you prepare the salsa.
    Make the Salsa
      Cook Vegetables:
      1. Heat a little oil in a skillet over medium heat.
      2. Add the jalapeños, roma tomatoes, onion, and garlic.
      3. Cook until vegetables are softened and slightly charred.
      Blend:
        Peel skins off the tomatoes for a smoother salsa (optional).
        1. Blend the sautéed vegetables until smooth, or mash with a potato masher for a chunkier texture.
        2. Season with salt to taste.
        Combine:
        1. Pour the salsa over the picadillo mixture.
        2. Stir to combine and simmer over low heat for 10 minutes to allow flavors to meld.
        3. Prepare the Sopa Fideo
        Fry the Pasta:
        1. In a large skillet, heat a tablespoon of oil over medium heat.
        2. Add the fideo and stir frequently until golden brown and fragrant.
        Blend Sauce:
        1. In a blender, combine 1 roma tomato, ¼ onion, 1 garlic clove, bouillons, and water.
        2. Blend until smooth.
        Cook the Sopa:
        1. Pour the blended tomato mixture over the toasted pasta.
        2. Simmer over medium heat for about 10 minutes, or until pasta is tender and most of the liquid is absorbed.
        Combine and Serve
        1. Stir the cooked sopa fideo into the picadillo mixture.
        2. Cook everything together over low heat for 3–5 more minutes, allowing the flavors to combine beautifully.
        3. Serve hot, optionally topped with a sprinkle of queso fresco or fresh cilantro.