Sweet Potato Taco Casserole
I mean, can you even fit any more of the best foods into one dish? Not only is this dinner super filling, simple and nutritious, it's also gluten-free and can be made dairy-free!
Ingredients
- 4 cups sweet potatoes, cut into large chunks
- ½ tbsp. paprika
- ½ tbsp. garlic powder
- 2 tbsp. olive oil, extra virgin
- kosher salt, to taste
- black pepper, to taste
- 1 red pepper, chopped
- ½ cup white onion, chopped
- shredded cheese, optional
Ground Beef
- 1 tsp minced garlic
- 1.5 lb. ground beef
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp kosher salt
Instructions
- Preheat oven to 425°F.
- Chop sweet potatoes into large chunks, trying to keep the pieces at a similar size.
- Place sweet potatoes into a 9x9 baking dish. Add olive oil, paprika, garlic powder, salt and pepper, and toss to evenly coat the potatoes in the spices. Bake for 25 minutes, tossing halfway through cook time.
- Meanwhile, chop pepper and onion. In a large skillet over medium heat, add a little olive oil. Add garlic and sauté until fragrant, about 30 seconds. Add ground beef and seasonings. Cook until beef is no longer pink, about 7 to 10 minutes. Set ground beef aside on a paper-towel lined plate to drain excess fat.
- In the same skillet, add pepper and onion and cook until softened, about 3 minutes. Turn off heat. Add ground beef back to the pan and mix the beef and veggies together.
- Remove sweet potatoes from the oven and pour beef and veggie mixture over top. Bake for 10 more minutes.
- Optional: If adding cheese, add cheese of choice on top and bake for 5 more minutes or until cheese is melted.
- Serve warm! I recommend topping it with a dollop of plain Greek yogurt or some hot sauce.
Notes
- Store leftovers in a sealed container in the fridge for 3-5 days.
- To make dairy-free, use a cheese substitute
- To make vegetarian, use a plant-based meat substitute
- Add whatever other veggies and seasonings you like! I'd love to hear your version.