Baked Ranch Turkey Chili Mac (Printable)

Hearty one-pot casserole combining ground turkey, pasta, beans and melted cheddar with zesty ranch seasoning. Ready in under an hour.

# What You 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

# Directions:

01 - Preheat oven to 375°F
02 - Heat olive oil in a large oven-safe pot over medium heat. Add diced onion and bell pepper; sauté 3-4 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, approximately 5-6 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 8-10 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 top
09 - Transfer the uncovered pot 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 Suggestions:

01 -
  • One pot means one cleanup: Everything happens in the same Dutch oven, from browning the turkey straight through to the oven.
  • High protein keeps you satisfied: Ground turkey and beans make this feel substantial without heaviness.
  • Ranch flavor sneaks in naturally: It deepens the chili without being obvious or overpowering.
  • Feeds a crowd without fuss: Six generous servings and barely any hands-on time.
02 -
  • Don't drain the canned tomato juice: That liquid is essential for cooking the pasta; without it you'll end up with a dry, stodgy casserole.
  • Use low-sodium broth always: The ranch packet brings salt, and the cheddar brings salt, so regular broth will tip the whole dish toward oversalted.
  • Uncooked pasta is the way: Adding uncooked pasta directly to the pot means it absorbs the flavorful liquid as it cooks instead of cooking separately in bland water.
03 -
  • Shred your own cheese instead of using pre-shredded: Homemade versions lack the anti-caking agents that keep pre-shredded from melting into a truly creamy sauce.
  • Check your oven temperature with a thermometer: If your oven runs hot, the cheese top browns too fast and the inside isn't heated through yet.
  • Let the casserole sit 5 minutes before serving: It firms up just enough to scoop cleanly while staying creamy inside.
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