Everyone knows ramen noodles can be made into a quick and easy soup, but what if you throw out the broth and ladle taco meat over them instead? You have a hearty dinner the kids will love.
If you’re anything like me, you’ve had ramen soup at least once in your life. You know ramen; it’s that soup that supposedly all college students live on because it’s cheap and easy to make. While I admit I ingested my share in the four years I was living on my own and attending school, I haven’t made ramen in years. Taste of Home changed all that recently when they suggested turning the noodles into a serious meal by ditching the broth and adding some meat and tomatoes. Better yet, because the scrumptious noodles were covered in ground meat and cheese, my son couldn’t get enough. Not only was the dinner great for adults, but the younger members of the family got a kick out of it as well.
Taco bowls recipe
- 1 pound ground beef
- 1/2 cup onion, chopped
- 1 cup cherry tomatoes, chopped
- 1 packet taco seasoning
- 1-1/2 cups water
- 2 packages ramen noodles
- 1/2 cup shredded Mexican cheese blend
- Cook the beef and onion in a large skillet over medium-high heat until the beef is no longer pink; drain.
- Stir in the tomatoes, taco seasoning and water and bring to a boil. Add the noodles to the pan, discarding the seasoning packets. Cook for another three to five minutes or until noodles are tender.
- Spoon the beef and noodle mixture into bowls, sprinkle with cheese and serve.