Taco night just got a serious upgrade. This taco ramen combines everything you love about tacos – seasoned ground beef, bold spices, melty cheese – and pulls it together in a single pot with ramen noodles that soak up every bit of that savory, taco-spiced broth. It’s on the table in under 30 minutes, is inexpensive, and the cleanup is one pot.
This isn’t your college dorm room ramen. We’re talking about a legitimate dinner that combines the comfort of noodles with all those taco flavors you love. Plus, everything happens in one skillet, which means less time scrubbing dishes and more time actually enjoying dinner with your family.
Now I get that tacos and ramen in the same bowl sounds a little chaotic. But I’m always looking for quick weeknight dinners, and my family loves anything they can pile high with their favorite taco toppings. So this is now part of our regular meal rotation.
Below, I’ll walk you through exactly how to make it, what to top it with, and all my best tips. If taco night has started to feel a little predictable, this is the twist you need.
Looking for more quick weeknight dinner ideas? Try my recipes for sheet pan chicken and potatoes, Instant Pot burrito pasta, or ham and pineapple casserole.
Ingredient Notes
For exact amounts needed see the recipe card below
- Ground beef
- Salt
- Black pepper
- Taco seasoning packet
- Beef broth
- Ramen noodles: Toss those seasoning packets in the trash (or save them for something else)
- Shredded cheddar cheese
- Your favorite taco toppings: Scallions, diced tomatoes, sour cream and whatever else you like.
How to Make Taco Ramen
- Heat a large skillet over medium heat and add the ground beef. Sprinkle the salt and black pepper over the meat while it’s cooking. Keep going until the beef is completely browned with no pink spots remaining, which usually takes about 6-8 minutes. If you’ve got a pool of grease in your pan, drain most of it off, leaving just a tablespoon or so behind for flavor.
- Sprinkle the taco seasoning packet right over your browned beef and stir everything together
- Add the beef broth to your skillet and stir.
- Break each ramen block into 3 or 4 large pieces. Drop the broken noodles right into the skillet with your beef and broth. Use your spoon to press them down gently so the liquid mostly covers them.
- Let everything simmer away for 5-7 minutes, stirring every minute or so to make sure the noodles aren’t sticking to the bottom of your pan. The noodles will soften and start soaking up the taco-flavored broth.
- Turn your heat down to low and add the shredded cheddar cheese. Stir it in until it melts completely, creating a creamy, cheesy sauce.
- Take the skillet off the heat and let it sit for 2-3 minutes before serving.
Serving Ideas
This one-pan taco ramen is a complete meal in itself. I love serving it straight from the skillet with a pile of toppings on the side so everyone can customize their bowl.
Try these toppings:
- Sliced scallions
- Diced fresh tomatoes
- Sour cream or Mexican crema
- Shredded lettuce for a little crunch
- Diced jalapeños if you want heat
- Crushed tortilla chips for texture
- Fresh cilantro
- Lime wedges for squeezing over top
I usually serve this with a simple side salad or some corn on the cob to round things out. On nights when I’m really pressed for time, I’ll throw some tortilla chips on the table and call it good.
How to Store
Leftovers of this taco ramen keep well in the refrigerator for up to 3 days. To reheat it on the stovetop, add a splash of beef broth or water to loosen up the sauce. The noodles will have absorbed quite a bit of liquid as they sit, so that extra liquid helps.
Or you can transfer your portion to a microwave-safe bowl, add a tablespoon or two of broth or water, cover it loosely, and heat in 1-minute intervals, stirring between each one.
Tips & Tricks
Be sure to check out the step by step instructions
- When you break the ramen blocks, aim for halves or quarters. Those larger pieces hold up better during cooking and give you something actually to twirl your fork around.
- Stir occasionally, but you’re not making risotto here. Let the ramen do its thing and absorb that taco-flavored broth without your constant interference.
- Give it 3-5 minutes to sit after you take it off the heat. The sauce will thicken up naturally as it cools slightly.
- Unless you bought the leanest ground beef in the store, you’ll probably have some grease pooling in your skillet after browning. Take 30 seconds to drain it off.
- Use a large skillet. You need room for the noodles to spread out and cook properly. A 12-inch skillet is ideal.
Reader Questions
Absolutely. Ground turkey works great here, though it’ll give you a slightly lighter flavor. Since turkey is leaner than beef, you might want to add a tablespoon of oil to the pan before cooking to prevent sticking.
Yes. Diced bell peppers, corn, or black beans all work well. Add heartier vegetables like peppers when you’re browning the beef. Stir in corn or beans right before you add the cheese so they heat through.
Those little foil packets will clash with your taco seasoning. You’re building your own flavor here with the taco spices, beef broth, and cheese.
Sure. Chicken broth makes the dish a little lighter and less intense, which some people prefer. If you’re using ground turkey, chicken broth is actually a better match. Beef broth adds a deeper, richer flavor that pairs well with ground beef and taco seasoning.
Definitely, swap the cheddar for pepper jack cheese, add a diced jalapeño when you’re browning the beef, or stir in a can of Rotel tomatoes with the broth. You can also shake in some hot sauce or red pepper flakes at the end to customize the heat level for different eaters at your table.
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Taco Ramen Recipe
Ingredients
- 1 pound ground beef
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 packet taco seasoning 2 tablespoons
- 2 cups beef broth
- 2 packs ramen noodles seasoning packets discarded
- 1 cup cheddar cheese shredded
- scallions tomatoes, sour cream, or your favorite taco toppings
Instructions
- In a large skillet over medium heat, add the ground beef and cook, breaking it apart as it cooks. Season the beef with salt and black pepper and continue cooking until fully browned. Drain excess grease if needed.1 pound ground beef, ½ teaspoon salt, ½ teaspoon black pepper
- Sprinkle the taco seasoning over the cooked beef and stir to coat evenly.1 packet taco seasoning
- Pour in the beef broth and stir to combine, scraping any browned bits from the bottom of the skillet.2 cups beef broth
- Break the ramen noodles into large pieces and add them directly to the skillet with the beef and broth. Press the noodles down slightly so they are mostly submerged in the liquid.2 packs ramen noodles
- Cook for about 5–7 minutes, stirring occasionally, until the ramen noodles are tender and have absorbed most of the liquid.
- Reduce the heat to low and stir in the shredded cheddar cheese until melted and fully incorporated into the sauce.1 cup cheddar cheese
- Remove from heat and let sit for a few minutes to thicken before serving.scallions
Notes
- When you break the ramen blocks, aim for halves or quarters. Those larger pieces hold up better during cooking and give you something actually to twirl your fork around.
- Stir occasionally, but you’re not making risotto here. Let the ramen do its thing and absorb that taco-flavored broth without your constant interference.
- Give it 3-5 minutes to sit after you take it off the heat. The sauce will thicken up naturally as it cools slightly.
- Unless you bought the leanest ground beef in the store, you’ll probably have some grease pooling in your skillet after browning. Take 30 seconds to drain it off.
- Use a large skillet. You need room for the noodles to spread out and cook properly. A 12-inch skillet is ideal.
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Nutrition Information
Nutrition facts are estimates.
