So you want the ultimate comfort food that’ll feed the whole crew and have them begging for seconds? Loaded Cheddar Ranch Beef Casserole is a must-try dish! This isn’t your basic ground beef and noodles situation. We’re talking about layers of seasoned ground beef, creamy ranch goodness, crispy bacon, and enough melted cheddar to make your heart sing. It’s like loaded potato skins decided to become a casserole and invited all their favorite friends to the party. This bad boy is so loaded with flavor, it could probably end world hunger. Fair warning: once you make this, your family will expect it on rotation, and you’ll become the designated “bring the casserole” person at every potluck.
Why You’ll Be Obsessed
It’s basically loaded potato skins in casserole form (and who doesn’t love that?).
Perfect for feeding a crowd without breaking a sweat.
Ranch lovers, this is your moment to shine.
One dish, minimal cleanup, maximum comfort.
Leftovers taste even better the next day.
Kids think it’s the greatest thing ever invented.
The Good Stuff You’ll Need
For the Beef Base:
- 2 lbs ground beef (80/20 blend for maximum flavor)
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 packet (1 oz) ranch seasoning mix
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- Salt and pepper to taste
For the Creamy Ranch Layer:
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 packet (1 oz) ranch seasoning mix
- 1/2 cup milk
- 1 cup sharp cheddar cheese, grated
For the Loaded Goodness:
- 2 lbs russet potatoes, sliced thin (about 1/8 inch)
- 8 strips bacon, cooked and crumbled
- 2 cups sharp cheddar cheese, grated
- 1 cup Monterey Jack cheese, grated
- 4 green onions, sliced thin
- 1/4 cup chives, chopped
- Sour cream for serving
- Extra bacon bits for topping
Let’s Make This Magic Happen
Step 1: Prep the Potatoes Preheat oven to 350°F. Wash and slice potatoes into thin rounds (a mandoline makes this super easy). Pat dry with paper towels and season with salt and pepper.
Step 2: Cook the Beef In a large skillet over medium-high heat, brown the ground beef, breaking it up as it cooks. Add diced onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute until fragrant. Drain excess fat. Stir in ranch seasoning, diced tomatoes, Worcestershire, and smoked paprika. Season with salt and pepper. Set aside.
Step 3: Make the Ranch Sauce In a large bowl, whisk together softened cream cheese, sour cream, mayo, ranch seasoning, and milk until smooth. Fold in 1 cup of cheddar cheese.
Step 4: Layer Like a Boss Spray a 9×13 inch baking dish with cooking spray. Layer half the sliced potatoes in the bottom. Spread half the ranch sauce over the potatoes. Add all the beef mixture, then half the bacon crumbles. Layer remaining potatoes, then remaining ranch sauce. Top with remaining cheddar, Monterey Jack, and bacon.
Step 5: Bake to Perfection Cover tightly with foil and bake for 1 hour. Remove foil and bake another 30-45 minutes until potatoes are tender and cheese is golden and bubbly. Let rest for 10 minutes before serving.
Step 6: Load It Up Top with green onions, chives, and extra bacon bits. Serve with sour cream and watch people lose their minds.
Serving Suggestions
Serve with a simple green salad to balance all that richness.
Crusty bread for sopping up every last bit.
A cold beer or glass of wine makes this feel like a proper feast.
Pickles on the side cut through the richness perfectly.
Switch It Up
Cheese Swap: Try pepper jack, smoked gouda, or even blue cheese for different vibes.
Protein Switch: Use ground turkey, Italian sausage, or even pulled pork.
Veggie Boost: Add layers of roasted broccoli, mushrooms, or bell peppers.
Spice It Up: Add diced jalapeños or use spicy ranch seasoning.
Make It Lighter: Use Greek yogurt instead of sour cream (but honestly, why?).
Make-Ahead Magic
You can assemble this completely up to 24 hours ahead.
Cooked bacon can be made days in advance.
Leftovers keep for up to 4 days and reheat beautifully.
Questions People Actually Ask
Q: Can I use frozen hash browns instead of fresh potatoes? A: You can, but fresh potatoes give better texture. If using frozen, thaw and pat dry first.
Q: What if I don’t have ranch seasoning packets? A: You can make your own with dried dill, garlic powder, onion powder, and dried parsley.
Q: Can I make this in a slow cooker? A: Not really — the potatoes need the dry heat of the oven to get properly tender.
Q: How do I know when it’s done? A: The potatoes should be easily pierced with a fork and the top should be golden brown.
Q: Can I freeze this? A: It freezes okay, but the texture of the potatoes changes a bit. Better to make it fresh.
Q: What’s the best way to reheat leftovers? A: Cover with foil and reheat in a 350°F oven until heated through, about 20-25 minutes.
Print
Loaded Cheddar Ranch Beef Casserole
- Total Time: 2 hours 15 minutes
- Yield: 8–10 servings 1x
Description
So you want the ultimate comfort food that’ll feed the whole crew and have them begging for seconds? Loaded Cheddar Ranch Beef Casserole is a must-try dish! This isn’t your basic ground beef and noodles situation. We’re talking about layers of seasoned ground beef, creamy ranch goodness, crispy bacon, and enough melted cheddar to make your heart sing. It’s like loaded potato skins decided to become a casserole and invited all their favorite friends to the party. This bad boy is so loaded with flavor, it could probably end world hunger. Fair warning: once you make this, your family will expect it on rotation, and you’ll become the designated “bring the casserole” person at every potluck.
Ingredients
For the Beef Base:
- 2 lbs ground beef (80/20 blend for maximum flavor)
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 packet (1 oz) ranch seasoning mix
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- Salt and pepper to taste
For the Creamy Ranch Layer:
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 packet (1 oz) ranch seasoning mix
- 1/2 cup milk
- 1 cup sharp cheddar cheese, grated
For the Loaded Goodness:
- 2 lbs russet potatoes, sliced thin (about 1/8 inch)
- 8 strips bacon, cooked and crumbled
- 2 cups sharp cheddar cheese, grated
- 1 cup Monterey Jack cheese, grated
- 4 green onions, sliced thin
- 1/4 cup chives, chopped
- Sour cream for serving
- Extra bacon bits for topping
Instructions
Step 1: Prep the Potatoes Preheat oven to 350°F. Wash and slice potatoes into thin rounds (a mandoline makes this super easy). Pat dry with paper towels and season with salt and pepper.
Step 2: Cook the Beef In a large skillet over medium-high heat, brown the ground beef, breaking it up as it cooks. Add diced onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute until fragrant. Drain excess fat. Stir in ranch seasoning, diced tomatoes, Worcestershire, and smoked paprika. Season with salt and pepper. Set aside.
Step 3: Make the Ranch Sauce In a large bowl, whisk together softened cream cheese, sour cream, mayo, ranch seasoning, and milk until smooth. Fold in 1 cup of cheddar cheese.
Step 4: Layer Like a Boss Spray a 9×13 inch baking dish with cooking spray. Layer half the sliced potatoes in the bottom. Spread half the ranch sauce over the potatoes. Add all the beef mixture, then half the bacon crumbles. Layer remaining potatoes, then remaining ranch sauce. Top with remaining cheddar, Monterey Jack, and bacon.
Step 5: Bake to Perfection Cover tightly with foil and bake for 1 hour. Remove foil and bake another 30-45 minutes until potatoes are tender and cheese is golden and bubbly. Let rest for 10 minutes before serving.
Step 6: Load It Up Top with green onions, chives, and extra bacon bits. Serve with sour cream and watch people lose their minds.
Notes
Serve with a simple green salad to balance all that richness.
Crusty bread for sopping up every last bit.
A cold beer or glass of wine makes this feel like a proper feast.
Pickles on the side cut through the richness perfectly.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
Nutrition
- Calories: ~520 kcal
- Carbohydrates: ~28g
- Protein: ~25g