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That's Good Moosh!


"My daughter wanted to make dinner and insisted on including noodles and Mexican-style stewed tomatoes. Together, we came up with this dish, and the whole family loved it! My husband inadvertently named the recipe when he said to my daughter, 'That's good moosh!'"
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25 m servings 495 cals
Original recipe yields 4 servings

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  • Prep

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  1. Cook and stir ground beef in a skillet until completely browned, 5 to 7 minutes. Season with taco seasoning; stir. Set aside.
  2. Bring 3 quarts water to a boil in a 5-quart stockpot. Break ramen noodles into bite-sized pieces and add to boiling water. Cook, stirring frequently, until noodles are tender, 3 to 5 minutes; drain.
  3. Pour tomatoes into a bowl; break into small pieces using your hand or a spoon. Dissolve 2 of the packets of seasoning from the ramen noodles in 1 cup water; stir into the tomatoes.
  4. Pour the tomato mixture into the stockpot and place over medium heat. Stir ground beef into the tomato mixture; cook and stir until hot, 3 to 5 minutes. Add drained noodles to the beef mixture; stir to coat. Season the mixture with the remaining packet of ramen noodle seasoning to taste.
  5. Remove stockpot from heat; stir sour cream through the tomato mixture. Top with Cheddar cheese to serve.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 495 calories; 25.5 g fat; 50.2 g carbohydrates; 16.3 g protein; 45 mg cholesterol; 1573 mg sodium. Full nutrition

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Read all reviews 3
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I upped the meat to a half pound of ground chicken, used homemade taco seasoning and instead of using the ramen seasoning packets, I just added more taco seasoning. Instead of water, I used V-8....

Made this twice. First time followed recipe and it was good. Second time I made a few changes. Sauteed 1/2 a large onion, added 1 can Hot Rotell tomatoes, 1 can of black beans, 1 can of sweet co...

Yum! This was really good! I really like the stewed-tomatoes!