Ranchero Macaroni Bake
Indulge in the bold, southwest-inspired flavors of this Ranchero Macaroni Bake, a comforting casserole that's perfect for weeknight dinners or potluck gatherings. This hearty dish combines tender elbow macaroni, savory ground beef, and a medley of black beans, corn, and bell peppers, all simmered in a rich tomato sauce infused with a zesty ranch seasoning mix, cumin, and chili powder. Topped with a gooey blanket of melted cheddar and Monterey Jack cheeses, this oven-baked masterpiece comes out bubbling with flavor. Easy to prepare in just under an hour, this recipe is finished with optional jalapeño slices and fresh cilantro for a vibrant kick. Ideal for feeding a crowd, this one-pan wonder offers a satisfying combination of creamy, cheesy, and smoky flavors that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 12 oz elbow macaroni
- 1 lb ground beef
- 1 tbsp olive oil
- 1 large onion, diced
- 1 medium bell pepper (red or green), diced
- 3 cloves garlic cloves, minced
- 14.5 oz canned diced tomatoes (with juice)
- 15 oz canned black beans, drained and rinsed
- 1 cup frozen corn kernels
- 8 oz tomato sauce
- 1 packet ranch seasoning mix
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 jalapeño, sliced (optional garnish)
- 2 tbsp fresh cilantro, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon, about 5-7 minutes. Drain any excess grease.
Add the diced onion, bell pepper, and garlic to the skillet. Cook for 4-5 minutes, or until the vegetables are softened.
Stir in the diced tomatoes (with juice), black beans, corn, tomato sauce, ranch seasoning mix, ground cumin, and chili powder. Simmer the mixture for 5 minutes, stirring occasionally.
Remove the skillet from the heat and mix in the cooked macaroni until well combined.
Transfer the macaroni mixture to the prepared baking dish and spread it evenly.
Top the mixture with an even layer of shredded cheddar cheese and Monterey Jack cheese.
Bake uncovered in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the dish cool for a few minutes. Garnish with sliced jalapeño and chopped cilantro, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
4569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.1 g | 286% | |
| Saturated Fat | 107.4 g | 537% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 5116 mg | 222% | |
| Total Carbohydrate | 428.0 g | 156% | |
| Dietary Fiber | 56.3 g | 201% | |
| Total Sugars | 51.5 g | ||
| Protein | 244.8 g | 490% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2925 mg | 225% | |
| Iron | 35.2 mg | 196% | |
| Potassium | 4986 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
