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This hearty Cheesy Beef and Sweet Potato Taco Casserole is comprised of layers of taco-inspired goodness! From Brenda Score of A Farmgirl’s Dabbles. This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. 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.
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. 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. 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.
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.