southwêst black bêan cassêrolê

Sincê I’m not rêally êxactly doing thê wholê lifting wêights thing, I figurêd thê bêst thing I can do is try to start making somê morê high-protêin (mêat?) dishês.  Lêan mêat, of coursê.  Plêasê têll mê chêêsêburgêrs arê considêrêd lêan mêat?

INGRêDIêNTS

• 1/2 lb. ground êxtra lêan turkêy
• 1 choppêd onion
• 1 jalapêno pêppêr, sêêds and ribs rêmovêd, dicêd
• 1 rêd pêppêr, choppêd
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1/4 tsp ground rêd pêppêr
• 5 garlic clovês, mincêd
• 2/3 cup low-sodium chickên broth
• 2 (15 oz) cans black bêans, rinsêd and drainêd
• 1-2 choppêd sêêdêd tomatoês
• 1/4 cup crumblêd bacon
• 1/2 cup (2 oz) shrêddêd Montêrêy Jack chêêsê
• 1/4 cup thinly slicêd grêên onions

INSTRUCTIONS

1. Prêhêat ovên to 425F.
2. Hêat a largê nonstick skillêt ovêr mêdium-high hêat. Add ground turkêy and a handful of thê onions to thê pan, sautêing until mêat is brownêd. Rêmovê turkêy and sêt asidê.
3. Coat pan with cooking spray. Add onion, pêppêr, and jalapêno, sautêing for 4 minutês and stirring occasionally. Add salt, cumin, rêd pêppêr, and garlic. Sautê for 1 minutê, stirring constantly (I addêd a tablêspoon or two of watêr to kêêp things from sticking in thê pan.)
4. Stir in broth and black bêans. Bring mixturê to a boil and cook for 5 minutês. Mash bêans to dêsirêd consistêncy.

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