Heat the olive oil over medium heat in a large pot. Add the ground beef along with half the seasonings: taco seasoning, chili powder, and cumin. Break the beef apart with a spoon and cook until it’s no longer pink and nicely browned.

Add the diced onion and minced garlic to the pot. Cook until the onion is soft and translucent. Then add the diced serrano and jalapeño peppers; cook briefly until they release some aroma (1‑2 minutes), adjusting amount of peppers to control spice.

Stir in tomato sauce. Add water or broth just enough to cover the mixture. Bring to a boil, then reduce heat to a simmer. Let it cook for about 10 minutes until flavors meld and vegetables (if any added besides peppers) are tender.

Stir in cooked pinto beans and fideo noodles. Add more water or broth if needed to ensure noodles have enough liquid. Cover pot and simmer for another ~10 minutes, stirring occasionally so noodles don’t stick, until they are tender.

Taste and adjust seasoning: more salt, pepper, or spices as you like. Remove from heat. Ladle into bowls. Top with crumbled queso fresco and diced green onion for brightness.