Do you celebrate taco Tuesday with your family? We don’t typically make a tradition of it, but sometimes, to oblige the kids, we will make Tuesday’s dinner all about the tacos. Check out what my friends over at The Pioneer Woman have to say:
“Our family doesn’t observe regular Taco Tuesdays. But we come pretty close, enjoying some kind of taco-flavored dish almost every single week. These meals always go over well in our home. I think it might have something to do with the cheese. Or possibly the pre-game fun of dipping chips into guacamole, salsa, and sour cream. For me, it’s an excuse to pour a quick margarita. Whatever the reasons, they’re all tasty ones, and they’re sure to get my family to the table in extra quick fashion.
Serve this Cheesy Beef and Sweet Potato Taco Casserole at your next family taco night. It just might become a weekly tradition!”
Sweet potato beef and cheese casserole is something everyone should try at least once. i know that I sure am going too!
Ingredients
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 Green Giant Corn Kernels
1 can (15 Oz. Size) Bush’s Black Beans, Rinsed And Drained
1 can (14 1/2 Oz. Size) RoTel Diced Fire-roasted Tomatoes (Do Not Drain)
2 cups Old ElPaso Chunky Salsa
2 teaspoons McCormick 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 Morton Kosher Salt
1/4 teaspoon Ground Black Pepper
Thick Tostitos Corn Tortilla Chips, As Needed
8 ounces, weight Kraft Shredded Mexican Cheese Blend
4 ounces, weight Kraft Shredded Pepper Jack Cheese
Sliced Green Onion And Chopped Cilantro, For Garnish (optional)
Salsa, Guacamole, Daisy Sour Cream, To Serve (optional)
Instructions
Preheat oven to 375°F. Lightly spray a 9 x 13 baking dish with nonstick spray and set aside.
Peel and spiralize sweet potatoes, chopping just a bit to shorten very long strands. If you don’t have a spiralizer, just dice the sweet potato into small cubes. Set aside.
In an extra-large skillet over medium to medium-high heat, brown beef with onion, breaking up any large chunks and stirring occasionally. When the pink color is almost gone from the beef, stir in garlic and cook for another 2 minutes. Stir in red pepper, corn, and sweet potato. Then add the beans, tomatoes, salsa, chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper, folding to combine. Turn heat down just a bit to medium 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. Just make sure that the sweet potato has softened.
Spread 2 cups of the beef mixture into the bottom of the prepared 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 loosely with foil (so the foil doesn’t touch the cheese) and cook for about 30 minutes, or until cheese is melted and the casserole is heated throughout. 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. Serve immediately with optional sour cream, guacamole, and/or salsa on the side.
PLEASE CONTINUE TO THE NEXT PAGE FOR THE ANOTHER ENTREE RECIPE.
Quick Tip: This casserole is easily doubled when feeding a crowd.
Thank you to The Pioneer Woman for this great recipe.
