Baked Ranch Turkey Chili Mac (Print)

A hearty one-pot casserole combining zesty seasoned ground turkey, tender pasta, beans, and melted cheddar for creamy comfort.

# Ingredients:

→ Meats

01 - 1 pound ground turkey

→ Vegetables and Beans

02 - 1 small yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 can (15 ounces) kidney beans, drained and rinsed
05 - 1 can (15 ounces) black beans, drained and rinsed
06 - 1 can (14.5 ounces) diced tomatoes with juice

→ Pasta

07 - 8 ounces elbow macaroni, uncooked

→ Dairy

08 - 2 cups shredded sharp cheddar cheese, divided
09 - 1 cup whole milk

→ Liquids

10 - 2 cups low-sodium chicken broth

→ Seasonings

11 - 1 packet (1 ounce) dry ranch seasoning mix
12 - 2 tablespoons chili powder
13 - 1 teaspoon ground cumin
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon salt, or to taste
16 - 1/4 teaspoon black pepper

→ Garnishes

17 - Chopped fresh cilantro or green onion, optional
18 - Sour cream, optional

# Directions:

01 - Heat oven to 375 degrees Fahrenheit.
02 - In a large oven-safe pot or Dutch oven, heat a light drizzle of oil over medium heat. Add ground turkey and cook until browned, breaking it up with a spoon, approximately 5 minutes.
03 - Add diced onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for 1 minute more.
04 - Sprinkle in chili powder, cumin, smoked paprika, salt, and black pepper. Stir to combine and toast for 30 seconds.
05 - Add kidney beans, black beans, diced tomatoes with juice, uncooked macaroni, ranch seasoning mix, chicken broth, and milk. Stir thoroughly until all components are evenly distributed.
06 - Bring mixture to a gentle simmer, then cover and cook for 8 to 10 minutes, stirring occasionally, until pasta is just tender.
07 - Stir in 1 cup shredded cheddar cheese until completely melted and incorporated.
08 - Sprinkle remaining 1 cup shredded cheddar cheese evenly over the surface.
09 - Transfer pot to preheated oven and bake uncovered for 15 to 20 minutes, or until cheese is golden and bubbly.
10 - Allow to rest for 5 minutes before serving. Garnish with fresh cilantro or green onion and a dollop of sour cream if desired.

# Expert Tips:

01 -
  • It comes together in under an hour and honestly tastes like you fussed over it all afternoon.
  • Ground turkey keeps it lighter than beef versions, but the ranch and cheese make it feel totally indulgent.
  • Everything cooks in one pot before the oven finish, which means minimal cleanup when you're already tired.
  • The flavor combination of chili spices with creamy ranch is unexpected in the best way.
02 -
  • Don't skip the stovetop simmer step before baking, it's when the pasta actually cooks and the flavors start coming together instead of staying separate.
  • If your pot isn't oven-safe, you can transfer everything to a 9x13 baking dish before the final bake, but do that carefully so the pasta stays mixed in and doesn't all clump to one side.
  • The pasta will continue absorbing liquid even after you pull it from the oven, so if you're planning leftovers, add a little extra broth when you reheat it because everything thickens as it sits.
03 -
  • Use a Dutch oven if you have one because the heavy bottom and sides distribute heat evenly and prevent hot spots that can burn the bottom layer.
  • Don't stir the casserole once it goes in the oven, let the cheese on top get golden and bubbly without disrupting it, which is harder than it sounds but worth it.
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