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.

Nutriscore Rating: 69/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

4. In a large salad bowl, combine the chopped romaine lettuce, shredded cheddar cheese, cherry tomatoes, black beans, corn kernels, and sliced green onions.

Step 5

5. Add the crushed ramen pieces to the salad bowl, along with the cooked taco-seasoned beef.

Step 6

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.

Step 7

7. Just before serving, sprinkle the crushed tortilla chips on top for added crunch.

Step 8

8. Serve the salad in individual bowls or on a large platter, garnished with lime wedges for squeezing over the top.

Step 9

9. Enjoy your flavorful and satisfying Ramen Taco Salad!

Nutrition Facts

Serving size	2153.9 grams (2153.9g)

Amount per serving	% Daily Value*
Calories	3223

Total Fat 185.80g	238%
Saturated Fat 88.00g	440%
Polyunsaturated Fat 0.10g
Cholesterol 499mg	166%
Sodium 6315mg	275%
Total Carbohydrate 258.20g	94%
Dietary Fiber 36.40g	130%
Total Sugars 37.80g
Protein 154.70g	309%

Vitamin D 24IU	120%
Calcium 1291mg	99%
Iron 24mg	132%
Potassium 3680mg	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.

Source of Calories

Fat: 50.3%

Protein: 18.6%

Carbs: 31.1%