Cooking with Heidi
Join Heidi and learn to cook something new each week. The recipe for this week can be found below. Please RSVP through our website at www.WeThriveTogether.org, by email at alyssa@WeThriveTogether.org, or by phone at Toll Free: 1-866-584-5640.
Cheesy beef and sweet potato taco casserole
2 Medium-large Sweet Potatoes
1 lb. Lean Ground Beef
1 Large Onion, Diced
3 cloves Garlic, Minced
1 Large Red Bell Pepper, Diced
1 c. 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 c. Chunky Salsa
2 tsp. Chili Powder
2 tsp. Ground Cumin
1 tsp. Paprika
1 tsp. Dried Oregano
1/2 tsp. Kosher Salt
1/4 tsp. Ground Black Pepper
Thick Corn Tortilla Chips, As Needed
8 oz. weight Shredded Mexican Cheese Blend
4 oz. weight Shredded Pepper Jack Cheese
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 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, 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, 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 spoonful’s 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 from oven. Serve immediately with optional sour cream, guacamole, and/or salsa on the side.