What is the preparation time for this recipe?

The preparation time usually takes about 15 to 20 minutes depending on experience and equipment.

Can I substitute any ingredients?

Yes, simple substitutions are possible depending on dietary needs or availability; for example, Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake accepts leaner ground meats or reduced-fat dairy without losing its core character.

Is this recipe suitable for specific diets?

This recipe can be adapted with small changes depending on preferences.

How should leftovers be stored?

Store leftovers in an airtight container in the refrigerator and consume within two to three days.

Can I prepare this recipe in advance?

Many steps can be prepared ahead of time to simplify busy cooking days.

Loaded Cheddar Ranch Beef And Sweet Corn Rotini Bake

Name: Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 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)

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)

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Instructions

Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish and set aside.
Cook the rotini pasta according to the package directions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and saute until translucent, about 3-4 minutes.
Add the minced garlic to the skillet and cook for an additional minute until fragrant.
Add the ground beef to the skillet. Cook until browned and cooked through, breaking it apart with a wooden spoon as it cooks.
Once the beef is browned, drain any excess fat from the skillet. Stir in the ranch dressing mix until the beef is evenly coated.
Add the drained sweet corn, cream of mushroom soup, and sour cream to the beef mixture. Stir in 1 cup of shredded cheddar cheese and season with salt and pepper to taste. Mix until everything is well combined.
Add the cooked rotini to the skillet, mixing everything together until the pasta is evenly coated with the beef mixture.
Transfer the pasta and beef mixture to the prepared baking dish. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it sit for a few minutes before serving. If desired, garnish with freshly chopped parsley before serving.

Notes

Ensure to drain excess fat from the beef for a cleaner flavor; let the bake rest before serving for better structure and texture.

Author: Sam Razal
Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 600mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 25g
Cholesterol: 75mg