SWEET POTATO AND BEEF CASSEROLE RECIPES

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CHEESY BEEF AND SWEET POTATO TACO CASSEROLE



Cheesy Beef and Sweet Potato Taco Casserole image

Our family doesn’t observe regular Taco Tuesdays. But we come pretty close, enjoying some kind of taco-flavored dish almost every single week.

Provided by Brenda Score

Categories     main dish

Total Time 1 hours 25 minutes

Prep Time 25 minutes

Cook Time 1 hours

Yield 8 servings

Number Of Ingredients 21

2 Medium-large Sweet Potatoes
1 lb. Lean Ground Beef
1 Large Onion, Diced
3 cloves (Large) 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. Smoked Paprika
1 tsp. Dried Mexican Oregano
1/4 tsp. Cayenne Pepper (or More To Taste)
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
Sliced Green Onion And Chopped Cilantro, For Garnish (optional)
Salsa, Guacamole, Sour Cream, To Serve (optional)

Steps:

  • 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.

SLOW-COOKER SWEET POTATO CASSEROLE RECIPE - PILLSBURY.C…



Slow-Cooker Sweet Potato Casserole Recipe - Pillsbury.c… image

This slow-cooker version of sweet potato casserole is a delicious problem solver. During holiday dinner time, oven space becomes especially precious. Making slow-cooker sweet potatoes for Thanksgiving makes it easy to have your favorite sweet potato casserole ready to go, even when your oven space is reserved for turkey and pies. There are so many delicious flavors to bring to the table, take it easy with this family-favorite recipe.

Provided by Pillsbury Kitchens

Total Time 3 hours 50 minutes

Prep Time 20 minutes

Yield 14

Number Of Ingredients 8

3/4 cup packed brown sugar
2 tablespoons butter
1 tablespoon pumpkin pie spice
1 teaspoon salt
1 tablespoon water
1 tablespoon vanilla
3 1/2 lb sweet potatoes, peeled and diced into 1/2-inch cubes
2 cups miniature marshmallows

Steps:

  • Spray oval 5-quart slow cooker with cooking spray.
  • In large microwavable bowl, mix brown sugar, butter, pumpkin pie spice, salt and water. Microwave uncovered on High 1 1/2 minutes, stirring once. Stir in vanilla. Add sweet potatoes; stir to coat thoroughly.
  • Pour mixture into slow cooker. Cover; cook on High heat setting 3 1/2 to 4 hours or until fork tender. Reduce to Warm heat setting until ready to serve.
  • Stir mixture; top with marshmallows, and cover 1 to 2 minutes or until marshmallows melt slightly.

Nutrition Facts : Calories 190 , CarbohydrateContent 41 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 3 g, ProteinContent 2 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 250 mg, SugarContent 20 g, TransFatContent 0 g

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