The dish made with rainbow chard tastes amazing. This combines three of my favorite things: greens, garlic, and lemon.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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.
Nutrition Facts
| Calories | 495 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 3 g |
| Protein | 16 g |
| Saturated Fat | 11 g |
| Sodium | 1573 mg |
| Sugars | 7 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe was very good. Almost everyone in my family liked it, even my daughter who doesn’t like spice. Would recommend.
This is absolutely delicious. I had some leftover red pepper and onion so I sautéed them to add to the beef along with some black beans. I used diced tomatoes (all I had on hand) so I added some chopped jalapeno. Everyone enjoyed it.
Made this twice. First time followed recipe and it was good. Second time I made a few changes. Sauteed 1/2 a large onion, added 1 can Hot Rotell tomatoes, 1 can of black beans, 1 can of sweet corn 1 can V8 (from other reviewers suggestion) 1 diced red bell pepper, few shakes of hot sauce and 1 TBS taco seasoning. I let that all simmer for 45 mins (only intended for 30 min but hubby ran late) Added 1 more can of V8, put the uncooked ramen noodles directly into the pot simmered 10 minutes. Put a couple scoops taco beef in a bowl with noodle mixture on top for hubby. I’m a vegetarian so left the beef out of my bowl. Topped both with shredded cheddar, and then I added a dollop of sour cream and diced 1/2 an avacado on top of my bowl. Sure it took more time and effort than the original recipe- but was outstanding! We like spice and the habanero in the rotell gave it serious kick, adding the sour cream and avacado cut it down, but still not kid friendly. Thanks so much for your original recipe!!! I would have never added these ingredients together without your adventurous start!
I upped the meat to a half pound of ground chicken, used homemade taco seasoning and instead of using the ramen seasoning packets, I just added more taco seasoning. Instead of water, I used V-8. I also added some hot sauce. My husband and kids liked it, ESPECIALLY MY KIDS. NO leftovers.
Yum! This was really good! I really like the stewed-tomatoes!