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Picadillo With Sopa Fideo

Hearty Mexican ground beef and potato dish paired with rich tomato noodle soup. Comforting, flavorful, and perfect for weeknight dinners.
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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.