Hearty casserole with ground turkey, pasta, beans, and cheddar cheese baked to perfection with ranch seasoning.
# What You’ll Need:
→ Meat & Protein
01 - 1 lb ground turkey
02 - 1 can (15 oz) kidney beans, drained and rinsed
03 - 1 can (15 oz) black beans, drained and rinsed
→ Vegetables & Aromatics
04 - 1 medium yellow onion, diced
05 - 2 cloves garlic, minced
06 - 1 red bell pepper, diced
→ Pasta
07 - 2 cups elbow macaroni, uncooked
→ Dairy
08 - 2 cups shredded sharp cheddar cheese
09 - 1/2 cup milk
→ Liquids
10 - 1 can (14 oz) diced tomatoes with juice
11 - 2 cups low-sodium chicken broth
→ Seasonings
12 - 1 packet (1 oz) dry ranch dressing mix
13 - 2 tbsp tomato paste
14 - 1 tbsp olive oil
15 - 1 tsp ground cumin
16 - 1 tsp chili powder
17 - 1/2 tsp paprika
18 - Salt and pepper to taste
# How to Make It:
01 - Preheat oven to 375°F.
02 - Heat olive oil in a large oven-safe Dutch oven over medium heat. Add diced onion and red bell pepper; sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant.
03 - Add ground turkey and cook, breaking apart with a spoon, until browned and cooked through, approximately 5 to 6 minutes.
04 - Stir in tomato paste, ground cumin, chili powder, paprika, and dry ranch dressing mix. Cook for 1 minute until fragrant.
05 - Add diced tomatoes with juice, drained kidney beans, drained black beans, uncooked macaroni, and chicken broth. Stir well, bring to a boil, then reduce heat and simmer.
06 - Cover and cook for 8 to 10 minutes, stirring occasionally, until pasta is just tender and most liquid is absorbed.
07 - Stir in milk and half of the shredded cheddar cheese. Adjust seasoning with salt and pepper to taste.
08 - Sprinkle remaining cheddar cheese evenly over the surface of the casserole.
09 - Transfer the uncovered Dutch oven to the preheated oven. Bake for 15 minutes until cheese is melted and bubbly with a lightly golden top.
10 - Remove from oven and cool for 5 minutes before serving.
