If You are A Taco Lover You will Enjoy all the Mexican Flavors in this Casserole!

This casserole recipe has become a huge hit over at The Pioneer Woman! It has received lots of wonderful feedback – let’s have a look at what some of the readers have said about it:


Thank Brenda, this sounds delicious! I love Sweet Potatoes, so I will be trying this out. I don’t own a spiralizer, so I’ll have to little chop the sweet potatoes.

This looks so delicious and so easy to make. It is a pretty dish too. I love the use of sweet potatoes. It is another way to get your vitamins in especially Vitamin A while experiencing all that cheese and protein! Sweet potatoes are grand and not just for Thanksgiving! WOW! Thanks for sharing this one for sure. I will give it a try as I love almost all things that reflect Mexican flavor or ingredients. I aim for a Mexican dish at least once a week, but try for twice a week…Yumolla!




  • 2 Medium-large Sweet Potatoes
  • 1 pound Lean Ground Beef
  • 1 Large Onion, Diced
  • 3 cloves (Large) Garlic, Minced
  • 1 Large Red Bell Pepper, Diced
  • 1 cup Frozen Corn Kernels
  • 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
  • 1 can (14 1/2 Oz. Size) Diced Fire-roasted Tomatoes (Do Not Drain)
  • 2 cups Chunky Salsa
  • 2 teaspoons Chili Powder
  • 2 teaspoons Ground Cumin
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Dried Mexican Oregano
  • 1/4 teaspoon Cayenne Pepper (or More To Taste)
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Ground Black Pepper
  • Thick Corn Tortilla Chips, As Needed
  • 8 ounces, weight Shredded Mexican Cheese Blend
  • 4 ounces, weight Shredded Pepper Jack Cheese
  • Sliced Green Onion And Chopped Cilantro, For Garnish (optional)
  • Salsa, Guacamole, Sour Cream, To Serve (optional)




Preheat oven to 375°F. Lightly spray a 9 x 13 baking dish with nonstick spray and set aside.

Peel and spiralize sweet potatoes or dice them into small cubes. Set aside.

In an extra-large skillet over medium-high heat, brown beef with onion. When the pink color is almost gone, stir in garlic and cook for another 2 minutes. Stir in red pepper, corn, and sweet potato. Add the beans, tomatoes, salsa and seasonings, folding to combine. Turn heat down a bit and cook for about 15 minutes, stirring a few times. If you are using diced sweet potatoes rather than spiralized, you will need to cook this a bit longer.

Spread 2 cups of the beef mixture into the bottom of the baking dish. Layer tortilla chips on top, slightly overlapping the chips. Drop half of the remaining beef mixture by spoonfuls over the chips, and then spread it out into an even layer. Sprinkle half the Mexican cheese and half the pepper jack cheese over the beef mixture. Top with another layer of tortilla chips, followed by the remaining beef mixture and then the cheeses.

Cover pan with foil (so the foil doesn’t touch the cheese) and cook for about 30 minutes. Remove foil, place pan under broiler, and broil until cheese is browned to your liking. Remove from oven and top with optional green onion and/or cilantro.





Quick Tip: You can use whatever cheese you prefer for this dish!

Thanks to The Pioneer Woman for this tasty taco casserole perfect for a weeknight meal!


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