Description
A comforting and flavorful baked casserole combining macaroni, ground turkey, and a blend of beans with a zesty ranch twist.
Ingredients
Scale
- 1 pound ground turkey
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 cups elbow macaroni, uncooked
- 2 cups shredded sharp cheddar cheese
- 1/2 cup whole milk
- 1 can (14 ounces) diced tomatoes with juice
- 2 cups low-sodium chicken broth
- 1 packet (1 ounce) dry ranch dressing mix
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large oven-safe pot, heat 1 tablespoon of olive oil over medium heat. Add diced onion and bell pepper; sauté for 3-4 minutes.
- Add minced garlic and cook for an additional minute.
- Introduce ground turkey, breaking it apart while it browns for 5-6 minutes.
- Stir in tomato paste, cumin, chili powder, paprika, and ranch dressing mix, letting spices toast for 1 minute.
- Add diced tomatoes, kidney beans, black beans, elbow macaroni, and chicken broth. Stir well, bring to a boil, then reduce heat and simmer for 8-10 minutes.
- Fold in milk and half of the cheddar cheese. Adjust seasoning with salt and pepper if needed.
- Sprinkle remaining cheddar cheese on top and transfer the pot to the oven.
- Bake for 15 minutes until cheese is melted and bubbly.
- Let cool for 5 minutes before serving.
Notes
You can make it a day ahead, store in the refrigerator, and bake it when ready. Substitute beans based on preference.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 85mg