▢3 tablespoons vegetable oil ▢1 (7-ounce) bag fideo pasta ▢2 (8-ounce) cans tomato sauce ▢24 ounces chicken broth, low sodium ▢½-1 cup Mexican cheese, shredded ▢garlic salt, with parsley flakes ▢pepper
Add 3 tablespoons oil to a medium pot and cook on LOW-MEDIUM heat.
Add 1 (7-ounce) fideo and cook until noodles are coated in oil and have started to brown.
Add tomato sauce and broth and bring to a boil. Then reduce to LOW and simmer for 8-10 minutes or until noodles are soft.
Add 2 (8-ounce) cans tomato sauce and 24 ounces broth and bring to a boil. Reduce to LOW and simmer for 8-10 minutes or until noodles are soft.
Add ½-1 cup cheese, garlic salt, and pepper and stir until combined. Serve warm.