One-Pot Beef Cheddar Ranch

Why You’ll Love This Recipe

What I love most about this dish is how fast and easy it is to make. I get a full, satisfying meal on the table in half an hour, with no need for multiple pots or complicated steps. The ranch seasoning gives it that herby, tangy kick, while the cheddar makes it ultra-creamy. It’s cozy, filling, and kid-friendly—plus, I can customize it depending on what I have in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Main Components
450 grams ground beef
1 medium onion, finely chopped
28 grams ranch seasoning mix
480 milliliters beef broth
170 grams small pasta shells
115 grams shredded cheddar cheese
Salt, to taste
Freshly ground black pepper, to taste

Directions

1. I start by heating a large skillet or Dutch oven over medium-high heat. I cook the ground beef and chopped onion together for about 5–7 minutes, breaking up the beef as it browns. Once the beef is fully cooked and the onion is soft, I drain off any excess fat if needed.

2. I stir in the ranch seasoning and pour in the beef broth, scraping up any flavorful bits stuck to the bottom of the pan.

3. I add the pasta shells, making sure they’re fully submerged in the liquid. I bring it all to a boil, then reduce the heat, cover, and let it simmer for 10–12 minutes. I stir occasionally until the pasta is al dente and most of the broth has been absorbed.

4. I stir in the shredded cheddar cheese and cook for another 1–2 minutes until it melts into a creamy, cheesy sauce. I taste and adjust the salt and pepper as needed.

5. I serve the dish hot, straight from the pot, and sometimes top it with extra cheese or fresh herbs like parsley or chives for a nice finish.

Servings and timing

This recipe makes 4 generous servings. It’s quick to prepare with just 10 minutes of prep time and 20 minutes of cooking—perfect for busy nights.

Variations

Sometimes I like to swap the ground beef for ground turkey or chicken for a lighter version. If I’m in the mood for spice, I stir in a bit of crushed red pepper flakes or use pepper jack cheese instead of cheddar. For extra veggies, I toss in frozen peas or chopped spinach during the last few minutes of cooking.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of broth or water to loosen the sauce and microwave it or warm it on the stovetop over low heat. It reheats beautifully and makes a great lunch the next day.

FAQs

Can I use a different type of pasta?

Yes, I can use other small pasta shapes like elbows or rotini. I just keep an eye on the cooking time and adjust the liquid if needed.

What if I don’t have ranch seasoning?

I sometimes make my own mix using dried dill, parsley, garlic powder, onion powder, salt, and pepper. It still tastes great and gives me full control over the flavor.

Can I make this dish ahead of time?

It’s best served fresh, but I’ve made it a few hours ahead and kept it warm on low heat. I just stir occasionally and add a little broth if it starts to thicken too much.

Is this dish freezer-friendly?

I don’t usually freeze it because the cheese sauce can separate when thawed. But if I do freeze it, I reheat it gently with extra liquid to help it come back together.

How do I make it creamier?

If I want it extra creamy, I stir in a splash of milk or a dollop of sour cream along with the cheese. It makes the sauce even richer and smoother.

Conclusion

One-Pot Beef Cheddar Ranch is the kind of meal I turn to when I want something comforting, filling, and incredibly simple. It’s cheesy, flavorful, and comes together fast—all in one pan. Whether it’s a hectic weeknight or a lazy weekend, this recipe always satisfies.

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