Mexican Noodle Soup with Potato, Beans, and Ground Beef (Sopa de Fideo con Papas, Frijoles y Carne Molida)

Ingredients:
1/2 lb ground beef
1 cup fideo (vermicelli noodles)
2 medium potatoes, peeled and diced
1/2 cup cooked pinto beans (or black beans)
1 small onion, chopped
2 garlic cloves, minced
1 large tomato, chopped
4 cups beef broth or water
1 tsp cumin
1 tsp oregano
1 tbsp vegetable oil
Salt and pepper to taste
Fresh cilantro for garnish
Lime wedges for serving (optional)
Directions:
Cook the Ground Beef:

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Heat a large pot over medium heat and add the ground beef. Season with salt and pepper and cook until browned and fully cooked, about 5-7 minutes. Remove the cooked ground beef from the pot and set aside.

Toast the Fideo:
In the same pot, add the vegetable oil and the fideo noodles. Toast the fideo, stirring frequently, until golden brown, about 3-4 minutes. Be careful not to burn the noodles. Remove the toasted fideo and set aside.

Sauté the Vegetables:
In the same pot, add the chopped onion and garlic, sautéing until softened, about 3 minutes. Add the chopped tomato and cook for another 2-3 minutes until the tomato begins to break down.

Simmer the Soup:
Add the diced potatoes, cumin, oregano, beef broth, and a pinch of salt. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 10 minutes, or until the potatoes are tender.