Southwest Black Bean Casserole

• 1/2 pounds Ground Turkey, Extra Lean
• 1 whole Onion, Chopped
• 1 whole Red Pepper Chopped
• 1 whole Jalapeno Pepper, Seeds And Ribs Removed, Minced
• 1/2 teaspoons Salt
• 1/2 teaspoons Cumin
• 1/4 teaspoons Ground Red Pepper (cayenne)
• 5 cloves Garlic, Minced
• 23 cups Low Sodium Chicken Broth
• 2 cans (15 Oz. Size) Black Beans, Drained And Rinsed
• 1/4 cups Crumbled Bacon
• 1 whole Tomato, Chopped And Juice Drained
• 1/2 cups Shredded Cheese (I Used Monterey Jack)
• 1/4 cups Thinly Sliced Green Onions

1. Preheat oven to 425 degrees F. Heat a large nonstick skillet over medium-high heat.
2. Add ground turkey and a handful of the onions to the pan, sauteing until meat is browned.
3. Remove turkey and set aside.
4. Coat pan with cooking spray.
5. Add the remaining onion, pepper, and jalapeno, sauteing for 4 minutes and stirring occasionally.
6. Add salt, cumin, red pepper, and garlic.
7. Saute for 1 minute, stirring constantly (I added a tablespoon or two of water to keep things from sticking in the pan).
8. Stir in broth and black beans.
9. Bring mixture to a boil and cook for 5 minutes.
10. Mash beans to desired consistency.
11. Spoon mixture into an 8-inch square baking dish coated with cooking spray.
12. Top with turkey, bacon, tomato, and cheese.
13. Bake at 425 degrees F for 30 minutes or until lightly browned.
14. Top with green onions and let cool for atleast 10 minutes (otherwise it will be too runny).
15. Serve with sour cream, tortilla chips, on tacos, on a salad, or just eat it plain!

ground turkey, onion, red pepper, jalapeno pepper, salt, cumin, ground red pepper, garlic, chicken broth, black beans, bacon, tomato, shredded cheese

Taken from tastykitchen.com/recipes/main-courses/southwest-black-bean-casserole/ (may not work)