Ingredients
4
4 servings
- •¼ 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
- •½ cup sour cream
- •½ cup shredded Cheddar cheese
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 495
- Carbohydrate: 50g
- Fat: 26g
- Fiber: 3g
- Protein: 16g
- Sugar: 7g
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