Total Time
4 Hours
Serving Size
Makes 10 Servings
1
(12-ounce) package JENNIE-O® Turkey Bacon, divided
1
(16-ounce) package JENNIE-O® Lean Ground Turkey
1
onion, chopped
1/2
cup packed brown sugar
1/4
cup ketchup
3
tablespoons apple cider vinegar
2
tablespoons yellow mustard
1/2
teaspoon salt
1/2
teaspoon pepper
1
(15-ounce) can butter beans, drained
1
(15-ounce) can kidney beans, rinsed and drained
2
(15-ounce) cans pork and beans
1
(15-ounce) can pinto beans, rinsed and drained
1.
In large skillet over medium heat, cook bacon 6 to 7 minutes or until crisped and browned. Remove from pan. Chop and reserve.
2.
In same large skillet, cook turkey and onion over medium high heat, stirring to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F as measured by a meat thermometer. Transfer to a 4-quart slow cooker.
3.
In small bowl, combine brown sugar, ketchup, vinegar, mustard, salt and pepper; add to meat mixture. Stir in beans and half of the bacon. Cover and cook on LOW 4 to 5 hours or until heated through. Garnish top with remaining chopped bacon.
4.
Alternatively, bake mixture in a casserole at 325°F 40 to 45 minutes or until bubbly. Top with remaining chopped bacon.
Calories
359
Protein
40g
Carbohydrates
47.4g
Fiber
10.9g
Sugars
18.7g
Fat
9.2g
Cholesterol
54mg
Sodium
986.2mg
Saturated Fat
2.3g