Creamy Garlic Parmesan Ranch Beef Skillet with Corn and Pasta
Ingredients:
1 lb ground beef
1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 1/2 cups pasta (penne or rotini)
1 1/2 cups beef broth
1 cup heavy cream
1 packet ranch seasoning mix
1/2 cup grated Parmesan cheese
1 1/2 cups frozen corn (or fresh corn kernels)
Salt and pepper, to taste
Fresh parsley or chives, chopped (for garnish)
Directions:
Cook the Beef: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it's browned. Drain any excess fat.
Sauté the Aromatics: Stir in the chopped onion and minced garlic, cooking for about 2-3 minutes, until the onion softens and the garlic becomes fragrant.
Simmer the Pasta: Add the pasta, beef broth, and ranch seasoning to the skillet. Bring the mixture to a simmer, then cover and cook for 10-12 minutes, or until the pasta is tender and the broth has mostly been absorbed.
Make It Creamy: Lower the heat and stir in the heavy cream and grated Parmesan cheese. Let it cook for another 2-3 minutes, allowing the sauce to thicken and become creamy.
Add Corn: Toss in the frozen corn (there’s no need to thaw it) and season with salt and pepper. Stir everything together and cook for another 2-3 minutes, just until the corn is heated through.
Serve: Serve the dish hot, garnished with fresh parsley or chives for a burst of color and flavor.
Cooking Time: 20 minutes
Servings: 4
Calories: Approx. 550-600 per serving