# What You Need:
→ 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
# How To Make It:
01 - Set oven temperature to 375 degrees Fahrenheit.
02 - In a large oven-safe pot or Dutch oven, heat a light coating of oil over medium heat. Add ground turkey and cook until browned, breaking it apart 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 thoroughly to combine.
05 - Add kidney beans, black beans, diced tomatoes with juice, uncooked macaroni, ranch seasoning mix, chicken broth, and milk. Stir well to ensure all components are evenly distributed.
06 - Bring to a gentle simmer, then cover and cook for 8 to 10 minutes, stirring occasionally, until pasta reaches tender doneness.
07 - Stir in 1 cup cheddar cheese until completely melted and combined.
08 - Sprinkle the remaining 1 cup cheddar cheese evenly across the surface.
09 - Transfer the pot to the preheated oven and bake uncovered for 15 to 20 minutes, until the cheese is golden brown and bubbly.
10 - Allow the casserole to rest for 5 minutes before serving. Garnish with fresh cilantro or green onion and a dollop of sour cream if desired.
