You’re Going To Want To Know What’s Going On In This Baking Dish
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baking powder, baking soda, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Bush's black beans, cheesy beef sweet potato taco casserole, chili powder, chunky salsa, Clabber Girl, Cumin, Daisy sour cream, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, guacamole, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Mexican cheese blend, Morton salt, Old El Paso salsa, Oregano, paprika, pepper jack cheese, recipe, sweet potatoes, taco tuesday, tortilla chips, Tostito's, TruMoo milk, Wesson vegetable oil
Check out what Ree Drummond of The Pioneer Woman has to say about this amazing cheesy beef and sweet potato taco casserole:
“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!”
This dish has certainly taken up stock in my favorite recipe book stash. I tend to make cheesy beef sweet potato taco casserole at least once a month. It’s just one of the meals my family cannot live without. You’ll understand why soon enough 🙂
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 Green Giant Frozen Corn Kernels
1 can (15 Oz. Size) Bush’s Black Beans, Rinsed And Drained
1 can (14 1/2 Oz. Size) Diced Fire-roasted Tomatoes (Do Not Drain)
2 cups Old El Paso Chunky Salsa
2 teaspoons McCormick Chili Powder
2 teaspoons McCormick Ground Cumin
1 teaspoon McCormick Smoked Paprika
1 teaspoon McCormick Dried Mexican Oregano
1/4 teaspoon <McCormick Cayenne Pepper (or More To Taste)
1/2 teaspoon Morton Kosher Salt
1/4 teaspoon Ground Black Pepper
Thick Corn Tortilla Chips, As Needed
8 ounces, weight Shredded Kraft Mexican Cheese Blend
4 ounces, weight Shredded Kraft Pepper Jack Cheese
Sliced Green Onion And Chopped Cilantro, For Garnish (optional)
Salsa, Guacamole, Sour Cream, To Serve (optional)
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Quick Tip: I like using Tostitos tortilla chips in this recipe.
Thank you to The Pioneer woman for this great meal idea.