Ranchero Turkey Casserole | Recipe
A ground turkey casserole featuring a quick and easy Ranchero sauce with hot peppers and canned tomatoes, and topped with Monterrey Jack cheese.
Servings: 8 Servings
Calories: 475kcal
Ingredients
- 1 pound Rigatoni pasta
- 3 tablespoons Canola oil separated
- 1 pound 85/15 ground turkey
- 2 tablespoons Taco Seasoning (homemade or store-bought)
- 1 white onion finely diced
- 4 jalapeños stem removed, seeded and finely diced
- 1 (28 ounce) can crushed tomatoes
- 1 ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground paprika
- 2 cups freshly grated Monterey Jack cheese
Instructions
- Preheat the oven to 375° and have ready a greased 9x13” casserole dish.
- Place a large pot of heavily salted water over high heat. Once the water comes to a boil, add the pasta and cook to al dente according to package instructions. Strain and add to casserole dish.
- Add 2 tablespoons of oil to a large saute pan or Dutch oven and allow to come to temperature. Add turkey and taco seasoning, and break apart the meat, sautéing about 6-8 minutes, or until cooked through. Remove the turkey from the pan using a slotted spoon and disperse evenly over pasta.
- Add 1 tablespoon of oil to the pan, followed by the diced onions and jalapeños. Saute for 6-8 minutes, or until softened. Add in the tomatoes, salt, pepper, cumin, and paprika. Stir to combine and carefully pour over the pasta and turkey.
- Add half of the cheese to the casserole and gently stir everything to combine. Scatter the remaining cheese across the top and bake, uncovered for 20 minutes, or until the cheese has melted and the casserole is hot all the way through. Serve and enjoy.
Nutrition
Calories: 475kcal | Carbohydrates: 54g | Protein: 29g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 56mg | Sodium: 752mg | Potassium: 691mg | Fiber: 5g | Sugar: 7g | Vitamin A: 645IU | Vitamin C: 18.5mg | Calcium: 320mg | Iron: 4.2mg