This is the perfect family meal.
I mean to tell you…when I think of weeknight suppers for busy families, this is what I think about. A quick and hearty casserole served family style. We just added a big Caesar salad to our table and dinner was done. Delicious and done!
This recipe serves four to six.
1 pound of elbow noodles
1 pound of ground beef
1 onion, chopped
1 (1 oz) packet of Ranch dressing and seasoning mix
1 (10 oz) can of Rotel tomatoes
1 (6 oz) can of tomato paste
1 1/2 cups of shredded Gruyere cheese (or cheddar!)
Extra Virgin Olive Oil (EVOO)
salt and pepper
salt and pepper
If you don’t have an oven-safe skillet or cast iron pot, then just transfer your mixture to a 9×13 baking dish prior to browning in the oven.
Preheat oven to 400 degrees.
Bring a large pot of water up to a boil. Once boiling, drop your pasta in and cook to al dente (about six minutes).
Meanwhile, in a large oven-safe skillet or cast iron pot, brown your ground beef in a drizzle of EVOO with a pinch of salt and pepper. Once browned and crumbly, add in your chopped onion with another little pinch of salt and pepper and brown about 4 minutes. Next, stir in your Ranch seasoning, Rotel tomatoes and tomato paste.
Drain your water from the pasta and add hot pasta to ground beef mixture. Stir to make sure everything is mixed together and then top with your shredded cheese.
Pop your pan into the oven and brown for about five minutes.
Remove from oven and serve immediately.
I’m telling you…your table will be happy when this is served.