Heat the oil in a skillet and add the fideo. Toast the noodles until lightly browned, remove them from the skillet, and reserve.
Add the beef to the skillet and cook, using a spatula to break it into small crumbles, until browned through. Add the tomato sauce, onion and garlic powders, water and stock to the pan, then stir in the reserved fideo. I also added in the potato after I put in the water and chicken stock and added more water as needed. Covering it while it cooks helps them get soft faster. Bring to a simmer and cook until the noodles are tender. Stir in the beans, then season with salt and pepper before serving.
Soooo good!
