That'S Good Moosh!

1. 1

   Cook and stir ground beef in a skillet until completely browned, 5 to 7 minutes. Season with taco seasoning; stir. Set aside.

2. 2

   Bring 3 quarts water to a boil in a 5-quart stockpot. Break ramen noodles into bite-sized pieces and add to boiling water. Cook, stirring frequently, until noodles are tender, 3 to 5 minutes; drain.

3. 3

   Pour tomatoes into a bowl; break into small pieces using your hand or a spoon. Dissolve 2 of the packets of seasoning from the ramen noodles in 1 cup water; stir into the tomatoes.

4. 4

   Pour the tomato mixture into the stockpot and place over medium heat. Stir ground beef into the tomato mixture; cook and stir until hot, 3 to 5 minutes. Add drained noodles to the beef mixture; stir to coat. Season the mixture with the remaining packet of ramen noodle seasoning to taste.

5. 5

   Remove stockpot from heat; stir sour cream through the tomato mixture. Top with Cheddar cheese to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.