This easy skillet dish offers a delicious use for leftover taco meat. Garnish it with sour cream and salsa for southwestern flavor. —Sue Schoening, Sheboygan, Wisconsin
Tacos in a Bowl
Ingredients
- 1/2 pound lean ground beef (90% lean)
- 2 tablespoons finely chopped onion
- 3/4 cup canned diced tomatoes, drained
- 2 tablespoons taco seasoning
- 1 cup water
- 1 package (3 ounces) ramen noodles
- 1/4 cup shredded cheddar or Mexican cheese blend
- Crushed tortilla chips, optional
Directions
- In a small skillet, cook beef and onion over medium heat until meat is no longer pink, breaking beef into crumbles; drain. Stir in the tomatoes, taco seasoning and water. Bring to a boil. Add ramen noodles (discard seasoning packet or save for another use). Cook and stir until noodles are tender, 3-5 minutes.
- Spoon into serving bowls; sprinkle with cheese and, if desired, tortilla chips.
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