Dice the tomato and thinly slice half of the onion (set the remaining half aside). Mince the garlic cloves. Peel and cut the potatoes into small, even cubes for uniform cooking.

In a separate skillet, cook the ground beef over medium heat until browned. Season lightly with salt and pepper. Drain off any excess fat and set the cooked beef aside.

Heat the cooking oil in a large deep skillet or saucepan over medium heat. Add the fideo pasta and stir continuously until it turns a deep golden brown.

Once the pasta is nicely toasted, add the diced tomato, half sliced onion, and minced garlic. Cook for about 2 to 3 minutes, until the tomato softens.

Pour in enough water to fully cover the pasta and vegetables. Add the chicken bouillon cubes and stir until dissolved. Bring to a gentle boil.

When the broth begins to boil, add the cubed potatoes and the cooked ground beef. Cover the pan, reduce the heat to low, and let it simmer for 20 to 25 minutes.

Taste the broth and adjust with more salt and pepper if needed. Serve hot.