This was a super yummy dinner with oodles of protein. The cumin gave it the distinctive taste found in chili and I just love black beans (iron, protein, fiber.)
Shelly's Southwest Turkey Casserole
3/4 lb. Ground Turkey (about 1/2 a package)
1 Yellow Onion, diced
3 Green Onions, diced
3 cloves Garlic, minced
1 can (15 oz.) Black Beans, rinsed & drained
1/2 cup Frozen Corn, defrosted
1/2 teaspoon Cumin
1/2 teaspoon Seasoning Salt
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1 can (10 3/4 oz.) Creamy Ranchero Tomato, Southwest, Mexican, or Nacho Cheese Soup
1/4 cup Shredded Mexican Blend Cheese
Saute onions till golden. Add garlic. Add turkey and cook till no pink is seen. Add all remaining ingredients except cheese.
Mix till combined and pour into Pyrex casserole dish. Top with shredded cheese. Bake for 30 minutes at 350.
You could really use any meat in this... ground beef, sausage, cooked leftover chicken or turkey. I served it as is with a green salad but if you want to carb it up a bit for non-ops I might spoon it over a baked potato.
Highlights of the Day:
* Storms gone. Super long walk in the warm winter sun. Ipod blaring. I think maybe my sloppy calves are tightening up a bit. Woot.
* Doing a little experimental cooking tonight. The mad scientist laboratory is open for business. We'll see if anything blogworthy comes out of it.
* Sarah and I IMing...
Preface: We were reading some bad news headlines.
Sarah: oh he's burning in hell
Me: f ing loon
Sarah: I hope our suite isn't near him
Sarah: hell's gotta have sections right?
Me: no we're vip
Sarah: the people just having fun section
Sarah: not the demented psycho killer sections
Me: no that's bad hell
Me: we're going to hell in a hand basket
Me: different place
Listening to: "This Afternoon" Nickleback