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Southwest Black Bean Casserole

A hearty, one-dish meal featuring a blend of mashed black beans, ground turkey, and melted cheese, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican, Southwestern
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 lb ground extra lean turkey You can substitute with ground chicken or lean beef.
  • 1 chopped onion
  • 1 piece jalapeno pepper, seeds and ribs removed, diced Remove seeds for less heat.
  • 1 piece red pepper, chopped
  • 2/3 cup low-sodium chicken broth Use vegetable broth for a vegetarian version.
  • 2 cans black beans, rinsed and drained (15 oz each) Rinse well to reduce excess liquid.
  • 1 to 2 chopped seeded tomatoes Drain to avoid excess liquid.
  • 1/4 cup crumbled bacon Omit for a vegetarian version.
  • 1/2 cup shredded Monterey Jack cheese (2 oz) Can substitute with pepper jack for more heat.
  • 1/4 cup thinly sliced green onions For garnish.
Spices
  • 1/2 tsp salt Adjust to taste.
  • 1/2 tsp ground cumin
  • 1/4 tsp ground red pepper Adjust according to spice preference.
  • 5 cloves garlic, minced

Method
 

Preparation
  1. Preheat oven to 425°F.
  2. Heat a large nonstick skillet over medium-high heat.
  3. Add ground turkey and a handful of onions; sauté until browned.
  4. Remove the turkey and set aside.
  5. Coat the pan with cooking spray and add remaining onion, red pepper, and jalapeno; sauté for 4 minutes.
  6. Add salt, cumin, ground red pepper, and garlic; sauté for 1 minute.
  7. Add chicken broth and black beans; bring to a boil and cook for 5 minutes.
  8. Mash the beans to desired consistency.
  9. Spoon mixture into an 8-inch square baking dish coated with cooking spray.
Assembly and Baking
  1. Top with cooked turkey, crumbled bacon, chopped tomato, and shredded cheese.
  2. Bake at 425°F for 30 minutes or until lightly browned.
  3. Top with sliced green onions and let cool for at least 10 minutes.
Serving
  1. Serve warm with sour cream, tortilla chips, or spooned into warm tortillas or over a bed of lettuce.

Notes

Let the casserole rest for 10 minutes after baking for cleaner servings. A squeeze of lime before serving brightens the flavors. Refrigerate leftovers in an airtight container for up to 3-4 days or freeze for up to 3 months.