Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake
A delightful combination of creamy, cheesy goodness and hearty ground beef, perfect for cozy family dinners.
Servings: 6 servings
Calories: 520kcal
Equipment
- Skillet
- Saucepan
- Mixing Bowl
- Baking Dish
Ingredients
Ingredients
- 1 lb Ground Beef
- 2 cups Rotini Pasta, cooked and drained
- 1 cup Sweet Corn Kernels (fresh, frozen, or canned)
- 1 packet Ranch Seasoning Mix
- 1 cup Shredded Cheddar Cheese
- 1/2 cup Cream Cheese, softened
- 1/2 cup Sour Cream
- 1 cup Milk
- 1 tablespoon Olive Oil
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- Salt and Pepper to taste
- Fresh Parsley, chopped (for garnish)
Instructions
- In a skillet, heat olive oil over medium heat. Add ground beef, season with garlic powder, onion powder, salt, and pepper. Cook until browned. Drain fat, then stir in ranch seasoning mix. Set aside.
- In a saucepan, combine cream cheese, sour cream, and milk. Cook over medium heat, stirring until smooth. Add cheddar cheese and stir until melted into a creamy sauce.
- In a large bowl, combine cooked rotini, beef mixture, corn, and cheese sauce. Mix well.
- Preheat oven to 375°F (190°C). Transfer mixture into a greased 9x13-inch baking dish. Top with extra shredded cheddar cheese.
- Bake for 20–25 minutes until golden and bubbly. Garnish with fresh parsley before serving.
Notes
Substitute ground turkey or chicken for beef, or use lentils/mushrooms for a vegetarian option. Store leftovers in the fridge for up to 3 days or freeze unbaked for make-ahead convenience. Reheat in oven or microwave as needed. Let sit 5–10 minutes after baking for easier slicing.
Nutrition
Calories: 520kcal | Fat: 31g