Directions:
Heat olive oil in a large pot over medium heat. Add ground beef and onion, cooking until beef is browned and onion is softened. Drain excess fat.
Stir in beef broth, milk, ranch seasoning, and pasta. Bring to a boil, then reduce heat to simmer. Cover and cook for 10-12 minutes, stirring occasionally, until pasta is tender.
Remove from heat and stir in shredded cheddar cheese until melted and creamy.
Season with salt and pepper to taste. Serve hot.
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My hubby loves this dish and I just found the muffin tin version! Now he can eat this all day long!
