Baked Ranch Turkey Chili Mac (Printable Version)

A hearty one-pot casserole combining zesty ranch flavor with ground turkey, pasta, and beans topped with melted cheddar.

# Ingredient List:

→ 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, undrained
11 - 2 cups low-sodium chicken broth

→ Seasonings

12 - 1 packet (1 oz) dry ranch dressing mix
13 - 2 tablespoons tomato paste
14 - 1 tablespoon olive oil
15 - 1 teaspoon ground cumin
16 - 1 teaspoon chili powder
17 - 1/2 teaspoon paprika
18 - Salt and pepper to taste

# Directions:

01 - Preheat oven to 375°F.
02 - Heat olive oil in a large oven-safe pot or Dutch oven over medium heat. Add diced onion and bell pepper; sauté 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute more.
03 - Add ground turkey and cook, breaking up with a spoon, until browned and cooked through, about 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, kidney beans, black beans, uncooked macaroni, and chicken broth. Stir well, bring to a boil, then reduce heat to a simmer.
06 - Cover and cook for 8 to 10 minutes, stirring occasionally, until pasta reaches tender texture 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 top of the mixture.
09 - Transfer the pot, uncovered, to the preheated oven. Bake for 15 minutes until cheese is melted and bubbly with a lightly golden top.
10 - Cool for 5 minutes before serving.

# Expert Advice:

01 -
  • Everything cooks in one pot before the final oven kiss, which means less cleanup and more time at the table.
  • Ground turkey keeps it lighter than beef chili, but the ranch and cheddar make it feel totally indulgent.
  • Two types of beans plus pasta create a texture situation that keeps every spoonful interesting.
  • Baking it in the oven creates this golden, bubbly cheese top that makes people actually excited to eat what's in front of them.
02 -
  • Don't skip rinsing the canned beans, or the starch will turn your casserole into something closer to glue than comfort food.
  • The pasta should be slightly undercooked when it goes into the oven because it keeps cooking in the liquid and oven heat, and no one wants mushy mac.
  • Stirring occasionally while the pasta cooks prevents it from settling at the bottom and sticking to the pot.
03 -
  • Use an actual Dutch oven or oven-safe pot because going from stovetop to oven without transferring keeps the dish hot and saves another dish to wash.
  • Taste the mixture before the final bake, because the ranch seasoning can be saltier than you expect, and you want to adjust now rather than after.
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