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Tacos in a Bowl

 Tacos in a Bowl
“This easy skillet dish offers a tasty use for leftover taco meat,” Sue Schoening notes from Sheboygan, Wisconsin. Garnish it with sour cream and salsa for added Southwestern flavor.
2 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1/2 pound ground beef
    X
    With Johnsonville Italian Sausage.

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  • 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
  • 1/4 cup crushed tortilla chips, optional

Directions

  • In a small skillet, cook beef and onion over medium heat until meat
  • is no longer pink; 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 for 3-5 minutes or until
  • noodles are tender.
  • Spoon into serving bowls; sprinkle with cheese and tortilla chips if
  • desired. Yield: 2 servings.
Nutritional Facts: 1 cup (prepared with reduced-sodium taco seasoning and reduced-fat cheese; calculated without tortilla chips) equals 435 calories, 18 g fat (9 g saturated fat), 66 mg cholesterol, 922 mg sodium, 37 g carbohydrate, 2 g fiber, 30 g protein.