Tex-Mex Ramen Fiesta Casserole

60 mins
Serves 6
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Directions

  1. 1Place six uncooked ramen blocks in a glass baking dish.
  2. 2Place six uncooked ramen blocks in a glass baking dish.
  3. 3Place six uncooked ramen blocks in a glass baking dish.
  4. 4Top with one pound of cooked ground beef.
  5. 5Top with one pound of cooked ground beef.
  6. 6Top with one pound of cooked ground beef.
  7. 7Add half a cup of diced white onion.
  8. 8Add half a cup of diced white onion.
  9. 9Add half a cup of diced white onion.
  10. 10Add one can of hot diced green chilies.
  11. 11Add one can of hot diced green chilies.
  12. 12Add one can of hot diced green chilies.
  13. 13Season with a generous amount of taco seasoning.
  14. 14Season with a generous amount of taco seasoning.
  15. 15Season with a generous amount of taco seasoning.
  16. 16Pour two cans of red enchilada sauce over the mixture.
  17. 17Pour two cans of red enchilada sauce over the mixture.
  18. 18Pour two cans of red enchilada sauce over the mixture.
  19. 19Pour one cup of milk evenly over the casserole.
  20. 20Pour one cup of milk evenly over the casserole.
  21. 21Pour one cup of milk evenly over the casserole.
  22. 22Add two cups of beef broth.
  23. 23Add two cups of beef broth.
  24. 24Add two cups of beef broth.
  25. 25Mix everything with a spatula to evenly distribute the flavors.
  26. 26Mix everything with a spatula to evenly distribute the flavors.
  27. 27Mix everything with a spatula to evenly distribute the flavors.
  28. 28Squeeze sour cream on top in lines.
  29. 29Squeeze sour cream on top in lines.
  30. 30Squeeze sour cream on top in lines.
  31. 31Sprinkle one cup of Mexican four cheese blend over the sour cream.
  32. 32Sprinkle one cup of Mexican four cheese blend over the sour cream.
  33. 33Sprinkle one cup of Mexican four cheese blend over the sour cream.
  34. 34Cover with aluminum foil and bake for 45 minutes.
  35. 35Cover with aluminum foil and bake for 45 minutes.
  36. 36Cover with aluminum foil and bake for 45 minutes.
  37. 37Remove foil and bake for an additional 15 minutes to crisp the cheese.
  38. 38Remove foil and bake for an additional 15 minutes to crisp the cheese.
  39. 39Remove foil and bake for an additional 15 minutes to crisp the cheese.
  40. 40While the casserole is cooking, prepare the pico de gallo.
  41. 41While the casserole is cooking, prepare the pico de gallo.
  42. 42While the casserole is cooking, prepare the pico de gallo.
  43. 43Combine chopped tomatoes, half a cup of finely diced white onion, two diced jalapeños, and two tablespoons of chopped cilantro in a bowl.
  44. 44Combine chopped tomatoes, half a cup of finely diced white onion, two diced jalapeños, and two tablespoons of chopped cilantro in a bowl.
  45. 45Combine chopped tomatoes, half a cup of finely diced white onion, two diced jalapeños, and two tablespoons of chopped cilantro in a bowl.
  46. 46Season generously with salt and add two tablespoons of lime juice.
  47. 47Season generously with salt and add two tablespoons of lime juice.
  48. 48Season generously with salt and add two tablespoons of lime juice.
  49. 49Mix well and refrigerate until serving.
  50. 50Mix well and refrigerate until serving.
  51. 51Mix well and refrigerate until serving.
  52. 52Serve a portion of the Tex-Mex Ramen Casserole and top with pico de gallo.
  53. 53Serve a portion of the Tex-Mex Ramen Casserole and top with pico de gallo.
  54. 54Serve a portion of the Tex-Mex Ramen Casserole and top with pico de gallo.

Ingredients

  • 6 uncooked ramen blocks
  • 6 uncooked ramen blocks
  • 6 uncooked ramen blocks
  • 1 pound cooked ground beef
  • 1 pound cooked ground beef
  • 1 pound cooked ground beef
  • 0.5 diced white onion
  • 0.5 diced white onion
  • 0.5 diced white onion
  • 1 can hot diced green chilies
  • 1 can hot diced green chilies
  • 1 can hot diced green chilies
  • 1 generous amount taco seasoning
  • 1 generous amount taco seasoning
  • 1 generous amount taco seasoning
  • 2 cans red enchilada sauce
  • 2 cans red enchilada sauce
  • 2 cans red enchilada sauce
  • 1 cup milk
  • 1 cup milk
  • 1 cup milk
  • 2 cups beef broth
  • 2 cups beef broth
  • 2 cups beef broth
  • 1 container sour cream
  • 1 container sour cream
  • 1 container sour cream
  • 1 cup Mexican four cheese blend
  • 1 cup Mexican four cheese blend
  • 1 cup Mexican four cheese blend
  • 2 chopped tomatoes
  • 2 chopped tomatoes
  • 2 chopped tomatoes
  • 0.5 cup finely diced white onion
  • 0.5 cup finely diced white onion
  • 0.5 cup finely diced white onion
  • 2 diced jalapeños
  • 2 diced jalapeños
  • 2 diced jalapeños
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped cilantro
  • 2 tablespoons lime juice
  • 2 tablespoons lime juice
  • 2 tablespoons lime juice

Equipment

glass baking dishspatulaaluminum foil