Southwest Beef and Bean Casserole

• Gluten free

• Meat

  • 3 slices Bacon, cooked and chopped
  • 1 lb Ground beef

• Produce

  • 5 Garlic cloves
  • 1/4 cup Green onions
  • 1 Jalapeno pepper
  • 1 Onion
  • 1 (15 oz can Soy beans, black
  • 1 (14 oz can Tomatoes

• Canned Goods

  • 2/3 cup Beef broth, low sodium

• Baking & Spices

  • 1 Red pepper
  • 1 tbsp Red pepper flakes
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Dairy

  • 1/2 cup Cheddar cheese
  • 1 cup Monterey jack

Found on lowcarbyum.com

Description

Directions

• Preheat oven to 425F.
• Heat a large skillet over medium-high heat. Add ground meat and half the onions to the pan, sauteing until meat is browned. Remove, drain if necessary, and set aside.
• Coat pan with olive. Add remaining onion, pepper, and jalapeno, sauteing for 4 minutes; stirring occasionally. Add salt, cumin, red pepper, and garlic. Saute for 1 minute, stirring constantly (I added a tablespoon or two of water to keep things from sticking in the pan.)
• Stir in broth and black soy beans. Bring mixture to a boil and cook for 5-10 minutes. Mash beans to desired consistency.
• Spoon mixture into a 2 quart or 8-inch square baking dish coated with cooking spray. Top with browned meat, bacon, tomato, and cheese. Bake at 425°F for 30 minutes or until lightly browned. Top with green onions and let cool for at least 10 minutes.
• Best served with sour cream.

Nutrition