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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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âThis easy skillet dish offers a tasty use for leftover taco meat,â Sue Schoening notes from Sheboygan, Wisconsin. Garnish it with sour cream and salsa for added Southwestern flavor. 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 |
1/4 cup crushed tortilla chips, optional |
Directions:
1. 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.
2. Spoon into serving bowls; sprinkle with cheese and tortilla chips if desired. Yield: 2 servings.
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