Ingredients:
1/2 cup chopped onion
12 oz rotini pasta
1 lb ground beef
1 packet ranch seasoning mix (1 oz)
1 cup frozen sweet corn (or canned, drained)
1 clove garlic, minced
1 can (10.5 oz) cream of chicken or cream of mushroom soup
1/2 cup sour cream
1 1/2 cups shredded cheddar cheese, divided
Salt & pepper to taste
Chopped parsley or green onions for garnish (optional)
Instructions:
Preheat & Prep
Preheat your oven to 375°F (190°C). Grease a 9×13 baking dish.
Cook Pasta
Cook rotini in salted water until al dente. Drain and set aside.
Brown the Beef
In a large skillet, cook ground beef and onion over medium heat until beef is browned and onions are soft. Drain excess fat. Add garlic and cook for 1 more minute.
Season & Combine
Stir in the ranch seasoning, cream of soup, sour cream, corn, and 1 cup of shredded cheddar. Mix until creamy and combined. Fold in the cooked rotini.
Assemble the Bake
Pour the mixture into the prepared baking dish. Top with the remaining 1/2 cup cheddar cheese.
Bake
Bake uncovered for 20–25 minutes, until bubbly and golden on top.
Garnish & Serve
Let it cool for 5–10 minutes. Garnish with parsley or green onions if desired. Serve hot!
Add-Ins & Variations:
Add crumbled bacon or cooked diced jalapeños for a smoky or spicy twist.
Swap ground beef with ground turkey or chicken.
Use a blend of cheeses (Monterey Jack, pepper jack, mozzarella) for extra gooeyness.
Let me know if you want this turned into a one-pot stove-top version or a freezer-friendly prep!