Taco Baked Sweet Potato Casserole made with ground beef, seasonings, sweet potatoes and Mexican style shredded cheese makes a tasty dinner option.
I've been trying to limit the amount of white flour in our diets and came up with this simple Taco Baked Sweet Potato Casserole for dinner recently. The flavors were FABULOUS and the entire dish was ready in under 30 minutes!
At one point in their lives, our girls loved Taco Tuesday. I have to say that when I was younger I loved a good taco every now and then myself. As we all got older, we ate them less and less.
I suppose there were just so many other options to choose from; especially with me experimenting with new recipes all of the time. They always came home from school looking for the newest creation and were excited to try something different.
Over the years, I've created a few recipes that incorporate those Mexican flavors like Slow Cooker Taco Beef, Low Fat Taco Spaghetti Casserole and Taco Baked Chicken. That's why I usually keep a package of taco seasoning in the pantry to use for those last minute dinner inspirations.
How do you make Taco Baked Sweet Potato Casserole?
For this recipe you'll need sweet potatoes, lean ground beef, taco seasoning, salsa, and Mexican style cheese. As you all know I like to keep dinner prep as easy as possible so using prepackaged seasoning and jar salsa made this recipe even easier.
The jar salsa has all of the flavors you'll need including tomatoes, peppers and onions and you can purchase it mild, medium or hot; whichever your preference.
If you prefer to make everything homemade, you can use my recipe for pico de gallo and this homemade taco seasoning; which is also gluten free. You can also substitute ground turkey or chicken for the ground beef.
Get ready to multitask as you can cook the sweet potatoes and brown the ground beef at the same time. First, line a paper towel on a microwave safe dish. Poke two to three holes in the potatoes, place on the dish and microwave on high 10-12 minutes; turning halfway through.
Cooking times may vary slightly depending on the size of your sweet potatoes. You want to make sure when you insert the tip of a sharp knife into the flesh that it slides in and out easily.
While the potatoes are cooking, add the ground beef to a large nonstick skillet and cook over medium high heat until brown. Next, add the taco seasoning and the required water (on the package directions). Continue to cook 2-3 minutes until blended; then add the salsa.
Remove the potatoes, peel away the skins and dice into 2-inch pieces; then add to the skillet. Mix everything together well; then add to a 1-quart oven safe casserole dish and top with the cheese.
Bake in a preheated 425 degree F oven for 10 minutes or until the cheese is hot and bubbly. Serve alone or garnish with chopped scallions and sour cream.
I used a shredded Mexican Taco Cheese Blend which had Colby-Jack, Cheddar and Manchego cheeses, but you can use Cheddar if you can't find that.
That closeup of this recipe looks like a big mushy mess. BUT, this Taco Baked Sweet Potato Casserole was DELICIOUS and had so much flavor. Tangy from the taco seasonings and a little sweet from the potatoes. Overall a tasty meal that my family loved! ~Enjoy!
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Taco Baked Sweet Potato Casserole
Ingredients
- 2 large sweet potatoes
- 1 pound extra lean ground beef (or ground chicken or turkey)
- 1- (2.5-ounce)package taco seasoning
- ½ cup water
- ½ cup jar salsa
- 1 cup shredded Mexican cheese blend (or Cheddar)
- chopped scallions (optional garnish)
- sour cream (optional garnish)
Instructions
- Preheat oven to 425 degrees F.
- Line a paper towel on a microwave safe dish. Poke two to three holes in the potatoes, place on the dish and microwave on high 10-12 minutes; turning halfway through. (Cooking times may vary slightly depending on the size of your sweet potatoes. You want to make sure when you insert the tip of a sharp knife into the flesh that it slides in and out easily).
- While the potatoes are cooking, add the ground beef to a large nonstick skillet and cook over medium high heat until brown.
- Next, add the taco seasoning and water. Continue to cook 2-3 minutes until blended; then add the salsa.
- Remove the potatoes, peel away the skins and dice into 2-inch pieces and add to the skillet. Mix everything together well; then add to a 1-quart oven safe casserole dish and top with the cheese.
- Bake for 10 minutes or until the cheese is hot and bubbly. Serve alone or garnish with chopped scallions and sour cream.
Nutrition
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