Description
A delicious blend of tacos and ramen, this best taco ramen recipe combines rich flavors, tender meat, and fresh ingredients, creating a comforting meal in under 30 minutes.
Ingredients
Scale
- 2 packs instant ramen noodles (discard seasoning packets)
- 1 lb ground beef (or turkey/plant-based alternative)
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 jalapeño, diced
- 1 packet taco seasoning (or 2 tbsp homemade)
- 3 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup corn kernels
- 1/2 cup canned black beans, drained
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- 1 avocado, sliced
- Sour cream (optional)
- Shredded cheese (optional)
Instructions
- Heat a tablespoon of oil in a large pot over medium-high heat. Add ground beef and cook for 5–7 minutes, until browned.
- Add diced onion and sauté 3 minutes until soft. Stir in garlic and jalapeño, cook for 1 more minute.
- Mix in taco seasoning, then pour in beef broth, diced tomatoes, corn, and black beans. Simmer for 10 minutes.
- Add ramen noodles and cook 2–3 minutes or until tender.
- Ladle into bowls and top with cilantro, avocado, lime wedges, and optional sour cream or cheese.
Notes
- Store leftover ramen with noodles and broth in separate containers for up to 3 days.
- Freeze broth for up to 3 months.
- Garnishes like avocado and sour cream should be added fresh after reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg