South of the Border Cassoulet

South of the Border Cassoulet

This one-skillet dinner combines the best south of the border flavor with our Jalapeño & Bacon beans.

Ingredients

• 1 cup sliced bell peppers & onions

• 1 1/2 tsp vegetable oil

• 1/4 tsp salt

• 1/4 tsp black pepper

• 1 can Serious Bean Co. Jalapeño & Bacon Beans

• 1/2 cup crispy tortilla strips (divided)

• 6 oz. cooked fajita spiced beef or chicken

• 1/2 cup Mexican-style cheese blend, shredded

• 1/4 cup sour cream

• 2 Tbsp cilantro leaves, stems removed

Instructions

Preheat the oven to 400°F.

Heat an oven-proof skillet over medium heat.

Drizzle the peppers and onions with the vegetable oil, then season with salt & pepper. Add the seasoned peppers and onions to the skillet and cook for 1.5-2 minutes, stirring as needed.

Once the peppers and onions are softened and slightly charred, remove from the skillet and set aside. Add the beans to the skillet and stir as needed until warm.

Once the beans are warm, crumble 1/4 cup of tortilla strips and sprinkle evenly over the beans.

Arrange the meat in a row down the middle of the beans.

Divide the cooked peppers and onions and place half on each side of the meat. Sprinkle the cheese evenly over the meat and peppers/onions.

Place the skillet in the oven until the meat is warm and the cheese is melted.

Remove the skillet from oven and top with the sour cream.

Toss the remaining 1/4 cup of tortilla strips with the cilantro leaves, then sprinkle evenly over the skillet.

Yield: 3-4 servings depending on size.