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Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake

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This Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake is a hearty, cheesy pasta dish packed with seasoned ground beef, sweet corn, and a creamy ranch-infused sauce. It’s topped with melty cheddar cheese and baked to golden perfection. Perfect for a comforting weeknight dinner or a potluck favorite!

Ingredients

Scale

For the Pasta & Beef Mixture:

  • 12 oz rotini pasta
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 packet (1 oz) ranch seasoning mix
  • 1 (15 oz) can sweet corn, drained
  • 1 (10.5 oz) can cream of mushroom soup (or cream of chicken)
  • ½ cup sour cream
  • ½ cup milk
  • 2 cups shredded sharp cheddar cheese, divided
  • ½ teaspoon red pepper flakes (optional, for a little spice)

For the Topping:

  • ½ cup crispy fried onions or crushed Ritz crackers (for crunch)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Cook the Pasta:

  1. Bring a large pot of salted water to a boil.
  2. Cook rotini pasta according to package instructions until al dente.
  3. Drain and set aside.

2. Cook the Beef:

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add ground beef, season with salt, black pepper, garlic powder, onion powder, and smoked paprika, and cook until browned, about 5-7 minutes.
  3. Drain excess fat if needed.

3. Make the Creamy Ranch Sauce:

  1. Reduce heat to low and stir in ranch seasoning, cream of mushroom soup, sour cream, and milk.
  2. Mix in sweet corn and 1 cup of shredded cheddar cheese, stirring until melted and combined.

4. Assemble the Casserole:

  1. Preheat oven to 375°F (190°C).
  2. In a large mixing bowl, combine cooked rotini pasta and beef mixture, stirring to coat the pasta evenly.
  3. Transfer to a greased 9×13-inch baking dish.
  4. Sprinkle the top with the remaining 1 cup of cheddar cheese.

5. Bake & Serve:

  1. Cover with foil and bake for 20 minutes.
  2. Remove foil, sprinkle crispy fried onions or crushed crackers over the top, and bake for another 5-7 minutes, until golden and bubbly.
  3. Let cool for 5 minutes, garnish with fresh parsley, and serve!

Notes

  • Make it Spicier: Add diced jalapeños or hot sauce for extra heat.
  • Swap the Protein: Use ground turkey, shredded chicken, or plant-based crumbles instead of beef.
  • Extra Creamy: Add ½ cup cream cheese for an even richer sauce.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk to maintain creaminess.

Find it online: https://ukfinda.com/loaded-cheddar-ranch-beef-and-sweet-corn-rotini-bake/