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Cheddar Ranch Beef Rotini: A Delicious & Easy Dinner Recipe

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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

  1. Prepare Vegetables: Dice the onion and green bell pepper into small, uniform pieces. Set aside.
  2. Brown Beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and break it into smaller pieces.
  3. Season Beef: Sprinkle garlic powder and black pepper over the browning beef.
  4. 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).
  5. Drain Grease: Drain off any excess grease from the skillet.
  6. Season with Salt: Season the beef and vegetable mixture with salt to taste.
  7. 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.
  8. Drain Pasta: Drain the cooked pasta well in a colander. Set aside.
  9. Prepare Cheese Sauce: In a large bowl, whisk together condensed cream of mushroom soup, condensed cream of cheddar cheese soup, and milk until smooth.
  10. Add Ranch: Add the dry ranch dressing mix to the soup mixture and whisk until thoroughly incorporated.
  11. Combine Ingredients: In a large bowl, combine the cooked ground beef and vegetable mixture, the drained rotini pasta, and the prepared cheese sauce.
  12. 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.
  13. 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.
  14. 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).
  15. 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.

Find it online: http://www.yumcrafty.com/cheddar-ranch-beef-rotini/