Curly Noodle Dinner

This is the kind of weeknight dinner that college kids, busy parents, and anyone staring at a mostly empty pantry can rally behind.

Brown a pound of ground beef, toss in a packet of beef ramen (seasoning and all), a can of stewed tomatoes, and a can of corn. Simmer until the noodles are tender. Done.

Four ingredients, one pot, 25 minutes, and dinner is on the table.

It’s not fancy and it’s not trying to be. It’s warm, filling, and stretches a buck about as far as it can go.

Kitchen Tips

• Drain the beef well after browning. The excess grease will make the broth slick and heavy.
• Don’t break the ramen noodles before adding them. They’ll soften and separate naturally as they simmer, and the long curly strands are half the fun.
• Add a splash of hot sauce or a pinch of chili flakes if you want some heat. The stewed tomatoes and corn keep things mild, so it handles spice well.