Description
This One-Pot Beef and Cheddar Ranch Pasta is a quick and comforting meal that combines ground beef, creamy cheddar cheese, and zesty ranch seasoning all cooked together in one pot. Ready in just 30 minutes, this hearty pasta dish features a flavorful tomato and green chili base, topped with gooey cheese and fresh green onions for garnish, making it perfect for busy weeknights.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 green onions, sliced (for garnish)
Liquids and Dairy
- 2 cups beef broth
- 1 cup milk
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons cream cheese (optional, for extra creaminess)
Pantry
- 1 (10 oz) can diced tomatoes with green chilies
- 8 oz elbow macaroni or other short pasta
- 1 packet ranch seasoning mix
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
Instructions
- Brown the beef: In a large pot or deep skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon. Drain excess fat if needed to keep the dish from being greasy.
- Sauté aromatics: Add the diced onion and minced garlic to the beef. Cook for 2-3 minutes until the onion becomes soft and fragrant, which enhances the flavor base.
- Add liquids and tomatoes: Pour in the beef broth, milk, and the canned diced tomatoes with green chilies. Stir everything together to combine the flavors evenly.
- Add pasta and spices: Stir in the elbow macaroni, ranch seasoning mix, smoked paprika, black pepper, and salt. Mix well so the seasoning coats the pasta and broth evenly.
- Simmer pasta: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 12-15 minutes, stirring occasionally. Cook until the pasta is tender and most of the liquid is absorbed.
- Incorporate cheeses: Remove the pot from heat and stir in the shredded sharp cheddar cheese and cream cheese (if using) until melted and creamy, creating a smooth, rich sauce.
- Garnish and serve: Sprinkle the sliced green onions on top for a fresh finish and serve the pasta warm for a satisfying meal.
Notes
- Drain excess fat from the cooked beef to avoid a greasy dish.
- Use cream cheese for a richer, creamier texture but it’s optional.
- Adjust salt according to taste, especially if the beef broth or ranch mix is already salty.
- Stir occasionally while simmering to prevent the pasta from sticking to the pot.
- Substitute elbow macaroni with other short pasta shapes like penne or rotini if preferred.
