One Pot Taco Ramen
One Pot Taco Ramen takes just 30 minutes to make in one skillet. It has plenty of delicious south of the border flavors from the ground beef, taco seasoning, ramen noodles, beef broth, and cheddar cheese, and is a great option for a quick lunch or simple dinner.
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This one pot taco ramen dish has curly noodles, seasoned beef, and cheddar all together in the skillet. It’s a simple Mexican ramen idea with taco seasoning in the broth, a cheesy finish, and any toppings you like.
If you’re in the mood for another taco-style dinner, try my Baked Rolled Tacos or this Easy Mexican Casserole. Instant Pot Taco Soup is another option with ground beef and taco seasoning, and Beef Tortas are a solid pick for Mexican-inspired beef in sandwich form.
Why You’ll Love It
- One skillet: The beef, broth, noodles, and cheese all cook in the same pan, so there’s no separate pasta pot, which cuts down on the washing up afterward.
- Fast cook time: The whole dish takes about half an hour, including browning the beef and cooking the ramen.
- Cheesy taco flavor: Taco seasoning (this one is good!) and cheddar give the ramen a savory, Tex-Mex style sauce.
- Perfectly filling: The ramen, beef, and cheese make this a satisfying dish, whether you enjoy it for lunch or dinner.
One Pot Mexican Ramen Ingredients
See the recipe card below for a complete list of ingredients and measurements.
Ground beef: The main protein in the dish. I recommend that you brown it well before adding the other ingredients, so the finished dish has better flavor.
Ramen noodles: Use the noodles only and discard the seasoning packets, or save them for another recipe. The noodles cook in the broth with the beef and taco seasoning.
Taco seasoning: This seasons the beef and broth with chili powder, cumin, garlic and other taco-style spices.
Beef broth: The cooking liquid for the noodles. It adds savory flavor while the ramen softens.
Cheddar cheese: Shredded cheddar melts into the hot ramen and beef mixture for a cheesy finish.
Salt and black pepper: Add these lightly, especially if your taco seasoning and broth are already salty.
Optional toppings: Sour cream, cilantro, crushed tortilla chips, chopped tomatoes, sliced scallions, sliced jalapenos, sliced avocado, and chopped green onion can all go on top. Pick a few based on whether you want something creamy, crunchy, fresh or spicy, and what you have on hand.
Substitutions and Variations
- Different ground meat: Ground turkey or ground chicken can replace the beef.
- Another cheese: Switch the cheddar for pepper jack or a Mexican cheese blend.
- Swap the broth: Chicken broth can replace beef broth if that’s what you have.
- Tomato flavor: Add drained Rotel or diced tomatoes with green chilies.
- Creamy finish: Stir in some sour cream off the heat.
- Crunchy topping: Crushed tortilla chips add texture. Add them right before serving so they don’t get mushy.
One Pan Taco Ramen
Equipment
- Large Skillet 12-Inch
- Knife Optional
- Cutting Board Optional
- Box Grater Optional
Ingredients
- 1 pound ground beef
- 2 packages ramen noodles discard the seasoning packets or keep for another use
- 1 package taco seasoning
- 2 cups beef broth
- 1 cup cheddar cheese shredded
- ½ teaspoon salt
- ½ teaspoon black pepper
Optional Toppings
- sour cream
- cilantro
- tortilla chips crushed
- tomatoes chopped
- scallions sliced
- jalapenos sliced
- avocado sliced
- green onion chopped
Instructions
- To a large skillet over moderate heat, add the ground beef.
- Cook, breaking it apart with a wooden spoon as it cooks.
- Season with salt and pepper and cook until no pink remains.
- If needed, drain off the excess grease.
- Now sprinkle in the taco seasoning and stir it in.
- Stir in the beef broth and cook, scraping up any stuck-on bits from the bottom.
- Break up the noodles into big chunks and add them to the skillet with the broth and beef, pressing them down so they’re submerged.
- Cook for 5 to 7 minutes or until the noodles have absorbed most of the liquid and are tender. Stir occasionally.
- Turn down the heat and stir in the cheese until it melts into the sauce.
- Take the taco ramen off the heat and let it sit for 5 minutes to thicken.
- Add your favorite toppings and enjoy.
Notes
- Check the pan early: Ramen noodles absorb broth fast, so add a splash more broth or water if they’re not tender and the pan is nearly dry.
- Drain greasy beef: Too much grease can make the sauce oily once the cheddar is added.
- Use a low heat at the end: Cheese melts more smoothly when the skillet is hot but not bubbling.
Nutrition Information
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Kim’s Top Tips
- Use a wide skillet: A 12-inch skillet with high sides gives the ramen more space to soften in the broth. A large wok would also work.
- Don’t break the noodles too small: Big pieces are easier to stir and don’t overcook as fast as tiny crumbs.
- Stir as they soften: Ramen blocks can stick at first, so I recommend moving them around once the edges loosen.
How to Store
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Cool the taco ramen before sealing the container, and store any toppings separately.
- Freezing: I don’t recommend freezing this because cooked ramen can become mushy when thawed.
- Reheating: Reheat in a skillet over low heat with a splash of broth or water. Or microwave individual portions in short bursts, stirring between each one.
Serving Suggestions
Serve Mexican beef and ramen noodles with something fresh on the side, like Pico de Gallo or Spicy Corn Salsa. This easy Cilantro Lime Rice can stretch the meal if you’re serving bigger portions, or consider this Slow Cooker Mexican Street Corn Dip with tortilla chips. For drinks, try my Homemade Limeade or Pineapple Aqua Fresca.
Taco Ramen FAQs
No. The taco seasoning and beef broth already season the dish, and the ramen packets can make it too salty.
The noodles may have absorbed the broth before they fully softened. Add a splash of broth or water and stir over low heat.
Yes, but you’ll need to use a larger pan or Dutch oven. Four ramen blocks need more room and more liquid to cook evenly.
