LOADED CHEDDAR RANCH BEEF AND SWEET CORN ROTINI BAKE

Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake

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If you’re in the mood for a cozy, crowd-pleasing dinner, this Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake is calling your name! Picture this: tender rotini pasta wrapped in a creamy, cheesy sauce, studded with seasoned ground beef and sweet corn, all baked to golden, bubbly perfection. The ranch seasoning adds a tangy twist that ties it all together, making every bite a comforting delight. I love how quick it comes together—perfect for busy weeknights or a hearty family meal. Let’s dig into this cheesy goodness!

Ingredients

Here’s what you’ll need to whip up this savory bake:

  • 1 lb ground beef – The hearty base of the dish.
  • 2 cups rotini pasta, cooked and drained – Twisty pasta to hold all that sauce.
  • 1 cup sweet corn kernels (fresh, frozen, or canned) – Adds a pop of sweetness.
  • 1 packet ranch seasoning mix – That tangy, herby kick we all love.
  • 1 cup shredded cheddar cheese – Melty, cheesy perfection.
  • ½ cup cream cheese, softened – Creamy richness for the sauce.
  • ½ cup sour cream – A tangy, smooth addition.
  • 1 cup milk – Thins the sauce to just the right consistency.
  • 1 tablespoon olive oil – For browning the beef.
  • ½ teaspoon garlic powder – Savory depth without the chopping.
  • ½ teaspoon onion powder – A subtle sweet note.
  • Salt and pepper, to taste – Season to your liking.
  • Fresh parsley, chopped (for garnish) – A bright, fresh finish.

Gather these ingredients, and you’re set for a delicious bake!

Prep Time & Cook Time

  • Prep Time: 15 minutes – Quick cooking and mixing.
  • Cook Time: 25 minutes – Time to bake it golden and bubbly.
  • Total Time: 40 minutes – A fast track to comfort food!

Step-by-Step Instructions

Let’s make this Loaded Cheddar Ranch Bake with ease—here’s how:

  1. Cook the Ground Beef: Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat, then season with garlic powder, onion powder, salt, and pepper. Stir in the ranch seasoning mix and set the beef aside.
  2. Prepare the Sauce: In a saucepan, combine the softened cream cheese, sour cream, and milk over medium heat. Stir until the cream cheese melts and the mixture is smooth. Add the shredded cheddar cheese and keep stirring until it’s fully melted into a creamy sauce. Season with a pinch of salt and pepper to taste.
  3. Assemble the Bake: Preheat your oven to 375°F (190°C). In a large mixing bowl, toss together the cooked rotini pasta, seasoned beef, sweet corn, and cheesy sauce. Stir until everything’s evenly coated.
  4. Bake the Dish: Transfer the mixture to a greased 9×13-inch baking dish. Spread it out evenly and sprinkle a little extra cheddar cheese on top for that golden, melty crust.
  5. Bake and Serve: Bake for 20-25 minutes, until the top is golden and bubbly. Garnish with chopped fresh parsley and serve hot!

Tips & Tricks

Make this bake your own with these handy tips:

  • Add Veggies: Toss in diced bell peppers or chopped green onions for extra flavor and color.
  • Make It Spicy: Stir in diced jalapeños or a dash of hot sauce for a fiery kick.
  • Cheese Swap: Try pepper jack or mozzarella for a different cheesy twist.
  • Pasta Prep: Cook the rotini just shy of al dente—it’ll finish in the oven without getting mushy.
  • Leftovers: This dish stores well in the fridge for up to 3 days—reheat in the oven at 350°F for 15 minutes or microwave in bursts until warm.

Serving Suggestions

This bake is a meal in itself, but these sides make it even better:

  • Garlic Bread: Crusty bread to scoop up that cheesy goodness.
  • Green Salad: A simple salad with ranch dressing to echo the flavors.
  • Roasted Veggies: Broccoli or carrots add a healthy, colorful contrast.
  • Iced Tea: A sweet tea or lemonade to wash down the richness.

Storage & Reheating

Here’s how to enjoy this dish later (it’s great as leftovers!):

  • Storage: Store in an airtight container in the fridge for up to 3 days.
  • Reheating: Warm in the oven at 350°F (175°C) for 15-20 minutes, covered with foil to keep it moist. Or microwave in 30-second bursts, stirring in between, until hot.
  • Freezing: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat—the texture may soften slightly.

Nutrition Info

This dish is hearty and indulgent! Here’s an approximate breakdown per serving (based on 6 servings):

  • Calories: 540 kcal
  • Protein: 26g – From the beef and cheese.
  • Fat: 32g (Saturated Fat: 16g) – From the cheese, cream, and beef.
  • Carbohydrates: 38g – Mostly from the pasta and corn.
  • Fiber: 2g – A bit from the corn.
  • Sugar: 5g – Naturally occurring in the corn and milk.
  • Sodium: 1100mg – Varies with ranch mix and salt; adjust to taste.

Note: Values are estimates and depend on specific brands or portion sizes.

Final Thoughts

This Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake is the ultimate comfort food—cheesy, creamy, and packed with flavor in every bite. It’s one of those dishes that brings everyone to the table with smiles, and it’s so easy to make you’ll want it on repeat. Whether you’re feeding a family or just craving something warm and satisfying, this bake delivers big time. Give it a whirl, and let me know how it goes—or if you spice it up your way! Happy baking!

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