Directions
- 1Place six uncooked ramen blocks in a glass baking dish.
- 2Top with one pound of cooked ground beef.
- 3Add half a cup of diced white onion.
- 4Add one can of hot diced green chilies.
- 5Season with a generous amount of taco seasoning.
- 6Pour two cans of red enchilada sauce over the mixture.
- 7Pour one cup of milk evenly over the casserole.
- 8Add two cups of beef broth.
- 9Mix everything with a spatula to evenly distribute the flavors.
- 10Squeeze sour cream on top in lines.
- 11Sprinkle one cup of Mexican four cheese blend over the sour cream.
- 12Cover with aluminum foil and bake for 45 minutes.
- 13Remove foil and bake for an additional 15 minutes to crisp the cheese.
- 14While the casserole is cooking, prepare the pico de gallo.
- 15Combine chopped tomatoes, half a cup of finely diced white onion, two diced jalapeños, and two tablespoons of chopped cilantro in a bowl.
- 16Season generously with salt and add two tablespoons of lime juice.
- 17Mix well and refrigerate until serving.
- 18Serve a portion of the Tex-Mex Ramen Casserole and top with pico de gallo.
Ingredients
- 6 uncooked ramen blocks
- 1 pound cooked ground beef
- 0.5 diced white onion
- 1 can hot diced green chilies
- 1 generous amount taco seasoning
- 2 cans red enchilada sauce
- 1 cup milk
- 2 cups beef broth
- 1 container sour cream
- 1 cup Mexican four cheese blend
- 2 chopped tomatoes
- 0.5 cup finely diced white onion
- 2 diced jalapeños
- 2 tablespoons chopped cilantro
- 2 tablespoons lime juice
Equipment
glass baking dishspatulaaluminum foil
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