Description
A delightful comfort food that combines seasoned ground beef, sweet corn, and creamy ranch sauce, topped with melty cheddar cheese.
Ingredients
Scale
- 1 pound ground beef
- 1 packet (1 ounce) ranch dressing mix
- 2 cups uncooked rotini pasta
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15.25 ounces) sweet corn, drained
- 1 can (10.75 ounces) condensed cream of mushroom soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (optional for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish and set it aside.
- Cook the rotini pasta according to the package directions until al dente. Drain and let it rest.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add minced garlic and cook for an additional minute until fragrant.
- Introduce the ground beef to the skillet. Cook until browned, draining any excess fat.
- Stir in the ranch dressing mix until the beef is evenly coated.
- Incorporate drained sweet corn, cream of mushroom soup, and sour cream. Mix in 1 cup of shredded cheddar cheese and season with salt and pepper.
- Add the cooked rotini to the skillet, mixing thoroughly.
- Transfer the mixture to the prepared baking dish. Top with the remaining 1 cup of shredded cheddar cheese.
- Bake for 20-25 minutes until the cheese is melted and bubbly. Let it sit before serving, garnished with fresh parsley if desired.
Notes
For added variation, consider using different cheeses or spices, and feel free to incorporate other vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg