# 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 whole 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 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
# How-To Steps:
01 - Preheat oven to 375°F.
02 - Heat olive oil in a large oven-safe pot or Dutch oven over medium heat. Add onion and bell pepper, sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute more.
03 - Add ground turkey to the pot and cook, breaking it 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, kidney beans, black beans, elbow 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 is tender and most liquid is absorbed.
07 - Stir in milk and half of the shredded cheddar cheese. Adjust seasoning with salt and pepper as needed.
08 - Sprinkle remaining cheddar cheese evenly over the top of the mixture.
09 - Transfer the uncovered pot to the preheated oven. Bake for 15 minutes until cheese is melted, bubbly, and the top is lightly golden.
10 - Remove from oven and cool for 5 minutes before serving.
