Ramen Taco Salad
Transform your taco night with this vibrant and satisfying Ramen Taco Salad, a bold fusion of crunchy textures and zesty flavors. This inventive recipe combines crispy uncooked ramen noodles with seasoned ground beef, fresh romaine lettuce, juicy cherry tomatoes, black beans, and sweet corn for a hearty and colorful base. Tossed in a creamy salsa-sour cream dressing and topped with crushed tortilla chips for an irresistible crunch, this salad is a quick 40-minute meal that's perfect for busy weeknights or casual gatherings. With a squeeze of fresh lime to brighten every bite, this one-bowl marvel is an easy, crowd-pleasing twist on classic taco salads. Perfect for lovers of Tex-Mex flavors, it’s a must-try for when you want something unique yet familiar.
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Recipe Information
Ingredients
- 2 packets Instant ramen noodles (uncooked)
- 1 pound Ground beef
- 2 tablespoons Taco seasoning
- 1 cup Water
- 4 cups Romaine lettuce (chopped)
- 1 cup Cheddar cheese (shredded)
- 1 cup Cherry tomatoes (halved)
- 1 cup Canned black beans (rinsed and drained)
- 1 cup Corn kernels (fresh, canned, or frozen and thawed)
- 2 stalks Green onions (sliced)
- 1 cup Tortilla chips (crushed)
- 0.5 cup Sour cream
- 0.5 cup Salsa
- 1 whole Lime (cut into wedges)
Instructions
1. Begin by preparing the ramen noodles. Open the packets and discard the seasoning packets. Break the noodles into bite-sized pieces and set aside.
2. Heat a large skillet over medium heat. Add the ground beef and cook, breaking apart with a spatula, until browned and fully cooked, about 5-7 minutes. Drain any excess grease if necessary.
3. Stir in the taco seasoning and 1 cup of water with the cooked beef. Simmer for 2-3 minutes until the mixture thickens. Remove from heat and let cool slightly.
4. In a large salad bowl, combine the chopped romaine lettuce, shredded cheddar cheese, cherry tomatoes, black beans, corn kernels, and sliced green onions.
5. Add the crushed ramen pieces to the salad bowl, along with the cooked taco-seasoned beef.
6. In a small bowl, mix together the sour cream and salsa to create the dressing. Pour the dressing over the salad and toss to combine.
7. Just before serving, sprinkle the crushed tortilla chips on top for added crunch.
8. Serve the salad in individual bowls or on a large platter, garnished with lime wedges for squeezing over the top.
9. Enjoy your flavorful and satisfying Ramen Taco Salad!
Nutrition Facts
Calories |
3223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.8 g | 238% | |
| Saturated Fat | 88.0 g | 440% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 499 mg | 166% | |
| Sodium | 6315 mg | 275% | |
| Total Carbohydrate | 258.2 g | 94% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 37.8 g | ||
| Protein | 154.7 g | 309% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1291 mg | 99% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 3680 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
