Description
Creamy, comforting Cheddar Ranch Beef Rotini: an easy weeknight meal with ground beef, rotini, cheesy ranch sauce, and veggies for a satisfying, flavorful dish.
Ingredients
Scale
- 1 pound ground beef
- 1 (16 ounce) package rotini pasta
- 1 (1 ounce) package dry ranch dressing mix
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of cheddar cheese soup
- 1 cup milk
- 1 cup shredded cheddar cheese, divided
- 1/2 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Salt to taste
Instructions
- Prepare Vegetables: Dice the onion and green bell pepper into small, uniform pieces. Set aside.
- Brown Beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and break it into smaller pieces.
- Season Beef: Sprinkle garlic powder and black pepper over the browning beef.
- Add Vegetables: Add diced onion and green bell pepper to the skillet. Cook, stirring occasionally, until vegetables are softened and beef is completely browned (about 5-7 minutes).
- Drain Grease: Drain off any excess grease from the skillet.
- Season with Salt: Season the beef and vegetable mixture with salt to taste.
- Cook Pasta: Fill a large pot with water and bring to a rolling boil. Add rotini pasta and cook according to package directions (usually 8-10 minutes) until al dente.
- Drain Pasta: Drain the cooked pasta well in a colander. Set aside.
- Prepare Cheese Sauce: In a large bowl, whisk together condensed cream of mushroom soup, condensed cream of cheddar cheese soup, and milk until smooth.
- Add Ranch: Add the dry ranch dressing mix to the soup mixture and whisk until thoroughly incorporated.
- Combine Ingredients: In a large bowl, combine the cooked ground beef and vegetable mixture, the drained rotini pasta, and the prepared cheese sauce.
- Add Cheese: Add 3/4 cup of the shredded cheddar cheese to the mixture and stir again. Reserve the remaining 1/4 cup of cheese for topping.
- Bake (Optional): Preheat oven to 350°F (175°C). Pour the mixture into a greased 9×13 inch baking dish. Sprinkle the remaining 1/4 cup of shredded cheddar cheese evenly over the top. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the dish is heated through.
- Stovetop Option: If not baking, simply heat the combined mixture on the stovetop over medium heat, stirring occasionally, until heated through (about 10-15 minutes).
- Serve: Remove from oven (if baked) and let cool for a few minutes before serving. Serve hot. Garnish with fresh parsley or a dollop of sour cream, if desired.
Notes
- For a richer flavor, use a higher fat content ground beef.
- You can substitute other types of pasta, such as elbow macaroni or penne.
- Feel free to add other vegetables, such as diced carrots or celery.
- If you don’t have cream of cheddar cheese soup, you can use cream of chicken soup or another creamy soup.
- For a spicier dish, add a pinch of red pepper flakes to the beef mixture.
- The baking step is optional. If you prefer a stovetop version, simply heat the combined mixture on the stovetop until heated through.
- Prep Time: 20 minutes
- Cook Time: 30 minutes