Cheesy Beef and Sweet Potato Mexican Casserole

This could be prepared ahead and put into 2 8 x 8 baking dishes, freezing one before baking for future use. Really tasty with just a little bite to it.

Cheesy Beef and Sweet Potato Mexican Casserole
Cheesy Beef and Sweet Potato Mexican Casserole

PREP TIME

25

minutes

TOTAL TIME

90

minutes

SERVINGS

8

Servings

PREP TIME

25

minutes

TOTAL TIME

90

minutes

SERVINGS

8

servings

Ingredients

  • 2

    Medium to large sweet potatoes

  • 1

    lb. ground beef

  • 1

    large onion, diced

  • 3

    cloves garlic, minced

  • 1

    large red bell pepper, diced

  • 1

    C. frozen corn kernels

  • 1

    can Black Beans, rinsed and drained

  • 1

    can diced Fire-roasted tomatoes (not drained)

  • 2

    C. chunky Salsa

  • 2

    tsp. chili powder

  • 2

    tsp. ground cumin

  • 1

    tsp. paprika

  • 1

    tsp. oregano

  • 1/4

    tsp. cayenne pepper

  • 1/2

    tsp. Kosher salt

  • 1/4

    tsp. ground black pepper

  • Thick corn tortilla chips

  • 8

    oz. shredded Mexican cheese blend

  • 4

    oz. shredded Pepper Jack cheese

  • sliced green onions and chopped cilantro (optional garnish)

  • salsa, guacamole, sour cream (Optional toppings)

Directions

Preheat oven to 375 degrees F. Lightly spray a 9 x 13 baking dish with non-stick spray and set aside. Peel and shred (or dice) sweet potatoes. 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 potatoes, you will need to cook this a bit longer to be sure the sweet potato has softened. Spread 2 C. 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 the broiler and broil until cheese is browned to your liking. Remove from oven and top with optional green onion and cilantro. Serve immediately with optional sour cream, guacamole and/or salsa on the side.

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