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Ramen Taco Skillet

This Ramen Taco Skillet is a quick, budget-friendly mashup that turns simple pantry ingredients into a cheesy, taco-packed dinner everyone loves. Tender ramen noodles simmer in seasoned beef, tomatoes, corn, and broth, soaking up all that taco flavor. It’s fast, filling, and the kind of easy comfort meal that makes you go, wait… why does this work so well?
Print Recipe
Total Time 30 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 lb ground beef, browned and drained
  • 4 pckg ramen noodles, any flavor you won't need the seasoning packets
  • 1 packet taco seasoning
  • 1 jar/can salsa/Rotel (or diced tomatoes with green chilies) I used Rotel
  • 1 can corn, drained
  • 1 cup shredded cheddar cheese, for topping
  • 2 cups beef broth

Method
 

  1. Cook the beef: In a large skillet, brown the ground beef with diced onion until fully cooked. Drain if needed.
    Add flavor: Stir in the taco seasoning, salsa, drained corn.
    Add liquids + ramen: Pour in the 2 cups beef broth and Rotel. Add the 4 ramen noodle bricks (which have been broken into pieces), pressing them slightly into the liquid. Cover and simmer until the noodles soften, stirring often.
    Add: Cheddar cheese , once the ramen has cooked. replace the lid to melt the cheese.
    Serve: Scoop into bowls and enjoy your cheesy taco-ramen mash-up!
    You can add sour cream, chopped green onion, or jalapeño on top if you want.
    Great next-day leftovers — even better reheated!