Name: Cheesy Ranch Ground Beef and Rice Casserole Recipe
Ingredients: 1 pound ground beef (I use 85/15, but whatever you’ve got works); 1 medium onion, diced (yellow or white, doesn’t matter); 2-3 cloves garlic, minced (or more if you’re a garlic fiend like me); 1 bell pepper, diced (any color – I usually go for red because it’s prettier); 1 cup uncooked white rice (long grain works best); 2 cups beef broth (chicken works too in a pinch); 1 packet ranch seasoning (the MVP of this recipe!); 1 can cream of mushroom soup (10.5 oz) (the secret weapon for creamy casseroles); 1/2 cup sour cream (full fat is better here); 2 cups shredded cheese, divided (I use a cheddar-jack mix, but use what you love); 1 tablespoon Worcestershire sauce (trust me on this one); 1 teaspoon hot sauce (optional, but adds nice depth without much heat); Salt and pepper to taste (go easy on the salt – the ranch and broth have plenty); 1 cup frozen peas and carrots (for extra veggies); 1 can corn, drained (because corn makes everything better); 8 oz mushrooms, sliced and sautéed (if you’re feeling fancy); 1/2 teaspoon smoked paprika (adds amazing color and smoky flavor); Fresh parsley or green onions for garnish (to make it look like you really tried)

Description

So I came up with this recipe on one of those nights when the fridge was looking pretty sad and I needed something that would: 1) feed the whole family, 2) use that pound of ground beef that was about to expire, and 3) not require a trip to the store. The result? This ridiculously good cheesy ranch beef and rice casserole that’s now in our regular dinner rotation. It’s basically a hug in food form – creamy, cheesy, and packed with ranch flavor that even the pickiest eaters devour. Perfect for busy weeknights when you want something hearty without a ton of effort!

Ingredients

Scale

For the Casserole Base:

1 pound ground beef (I use 85/15, but whatever you’ve got works)
1 medium onion, diced (yellow or white, doesn’t matter)
2–3 cloves garlic, minced (or more if you’re a garlic fiend like me)
1 bell pepper, diced (any color – I usually go for red because it’s prettier)
1 cup uncooked white rice (long grain works best)
2 cups beef broth (chicken works too in a pinch)
1 packet ranch seasoning (the MVP of this recipe!)
1 can cream of mushroom soup (10.5 oz) (the secret weapon for creamy casseroles)
1/2 cup sour cream (full fat is better here)
2 cups shredded cheese, divided (I use a cheddar-jack mix, but use what you love)
1 tablespoon Worcestershire sauce (trust me on this one)
1 teaspoon hot sauce (optional, but adds nice depth without much heat)
Salt and pepper to taste (go easy on the salt – the ranch and broth have plenty)

Optional Add-ins:

1 cup frozen peas and carrots (for extra veggies)
1 can corn, drained (because corn makes everything better)
8 oz mushrooms, sliced and sautéed (if you’re feeling fancy)
1/2 teaspoon smoked paprika (adds amazing color and smoky flavor)
Fresh parsley or green onions for garnish (to make it look like you really tried)