Beef Cheddar Ranch Pasta (Print Version)
# Ingredients:
→ For the Pasta
01 -
1 tablespoon olive oil
02 -
1 pound ground beef
03 -
1 small onion, diced
04 -
2 cloves garlic, minced
05 -
1 teaspoon salt
06 -
1/2 teaspoon black pepper
07 -
1 teaspoon smoked paprika
08 -
1 (1 oz) packet ranch seasoning mix
09 -
3 cups beef broth
10 -
1 (10 oz) can diced tomatoes with green chilies
11 -
2 cups uncooked pasta (penne, rotini, or elbow macaroni)
12 -
1/2 cup heavy cream or milk
13 -
2 cups shredded cheddar cheese
14 -
1/2 teaspoon red pepper flakes (optional)
→ For Garnish
15 -
1/4 cup chopped fresh parsley
16 -
1/4 cup crumbled cooked bacon (optional)
# Instructions:
01 -
Heat olive oil in a large deep skillet or pot over medium-high heat. Add ground beef and cook until browned, about 5-7 minutes. Stir in onion and garlic, cooking for another 2 minutes until softened. Season with salt, black pepper, smoked paprika, and ranch seasoning mix.
02 -
Pour in beef broth, diced tomatoes with green chilies, and uncooked pasta. Stir well. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 12-15 minutes, stirring occasionally, until pasta is tender.
03 -
Stir in heavy cream and shredded cheddar cheese, mixing until smooth and creamy. Simmer for 2 more minutes, allowing everything to blend together. Taste and adjust seasoning if needed.
04 -
Sprinkle with fresh parsley and crumbled bacon (if using). Serve hot and enjoy!
# Notes:
01 -
Protein Swap: Use ground turkey, chicken, or plant-based crumbles instead of beef.
02 -
Extra Creamy: Add ½ cup sour cream for even more richness.
03 -
Make it Spicier: Add diced jalapeños or a dash of hot sauce.
04 -
Storage: Store in an airtight container in the fridge for up to 3 days.