Cheesy Bacon Ranch Beef and Pasta Skillet

• 8 oz pasta (like penne or rigatoni)
• 1 lb ground beef
• 6 slices bacon, diced
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 1/2 cup ranch dressing
• 1 cup frozen peas
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil

Steps

1. 1 Cook bacon in a large skillet until crispy, then remove and set aside.
2. 2 In the same skillet, add olive oil and cook ground beef with onion and garlic until browned.
3. 3 Stir in pasta, beef broth, and smoked paprika; bring to a boil.
4. 4 Reduce heat, cover, and simmer for 10 minutes or until pasta is tender.
5. 5 Stir in sour cream, ranch dressing, peas, and cooked bacon; heat through.
6. 6 Remove from heat, stir in cheddar cheese until melted, and season with salt and pepper.

Equipment

• Large skillet with lid

Variations

• Add diced bell peppers for extra crunch.
• Substitute ground turkey for a leaner option.

Substitutions

• Use mozzarella cheese if cheddar is unavailable.
• Substitute Italian seasoning for smoked paprika.

Pairings

• A chilled white wine or a hoppy IPA complements this dish nicely.

Nutrition

Tips

• For a richer flavor, use half-and-half instead of beef broth.
• Add a dash of cayenne pepper for a kick.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk to restore creaminess.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stovetop, adding broth or milk as needed.

Serving Suggestions

• Serve with a crisp green salad.
• Pairs well with garlic bread.

FAQ