- 1/4 pound ground beef, or to taste
- 1 teaspoon taco seasoning mix, or to taste
- 3 quarts water
- 3 (3 ounce) packages chicken-flavored ramen noodle soup
- 1 (14.5 ounce) can Mexican-style stewed tomatoes
- 1 cup water
- 1/2 cup sour cream
- 1/2 cup shredded Cheddar cheese
- Cook and stir ground beef in a skillet until completely browned, 5 to 7 minutes. Season with taco seasoning; stir. Set aside.
- Bring 3 quarts water to a boil in a 5-quart stockpot. Break ramen noodles into bite-sized pieces and add to boiling water. Cook, stirring frequently, until noodles are tender, 3 to 5 minutes; drain.
- Pour tomatoes into a bowl; break into small pieces using your hand or a spoon. Dissolve 2 of the packets of seasoning from the ramen noodles in 1 cup water; stir into the tomatoes.
- Pour the tomato mixture into the stockpot and place over medium heat. Stir ground beef into the tomato mixture; cook and stir until hot, 3 to 5 minutes. Add drained noodles to the beef mixture; stir to coat. Season the mixture with the remaining packet of ramen noodle seasoning to taste.
- Remove stockpot from heat; stir sour cream through the tomato mixture. Top with Cheddar cheese to serve.
06/28/2019
recipepes.com
that's good moosh!, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
