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!'

Cook and stir ground beef in a skillet until completely browned, 5 to 7 minutes.Season with taco seasoning; stir.Set aside.
Bring 3 liter water to a boil in a 5 liter 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.
Pour tomatoes into a bowl; break into small pieces using your hand or a spoon.Dissolve 1/2 of the packets of seasoning from the ramen noodles in 1/4 liter water; stir into the tomatoes.
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.
Remove stockpot from heat; stir sour cream through the tomato mixture.Top with Cheddar cheese to serve.