This sweet potato taco casserole is a perfect protein-packed comfort food. Featuring ground beef, black beans, and cheese, this recipe puts a unique take on a traditional sweet potato casserole. This is a high-fiber, protein-rich dish that is perfect for meal prep.
Ingredients for this taco baked sweet potatoes
This sweet potato casserole puts a taco twist on the traditional version. Marshmallows are swapped for black beans, ground beef, and cheese, which add extra protein.
- Sweet potatoes — sweet potatoes are a fiber-rich food, and they are mashed to make a delicious base for this casserole.
- Black beans — black beans are a protein-rich food and pair perfectly with the sweet potatoes. My favorite black beans are from Bush’s, and they are great source of fiber in addition to the plant-based protein.
- Ground beef — Ground beef adds protein to this dish, making it a complete meal instead of a side dish.
- Cheese — it wouldn’t be a taco casserole without the cheese! Use cheddar or a Mexican cheese blend for this recipe.
- Seasoning — Combine taco seasoning, salt, and pepper for a delicious season blend that enhances the sweet potato flavor.
How to make sweet potato taco casserole
- Start by baking the sweet potatoes in the oven or instant pot until they are soft and mashable. You can also pre-bake the sweet potatoes and store in the fridge until you are ready to make the casserole.
- While the sweet potatoes are baking, brown the ground beef on the stove and measure out the other ingredients. This will help the assembly go faster once the sweet potatoes are cooked through.
- Once the sweet potatoes are cool enough to handle, mash them and mix in the spices.
- Add the black beans and half of the shredded cheese, and mix well.
- Add the mixture into a square baking dish and top with the remaining shredded cheese.
- Bake for 20 minutes, and enjoy!
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Sweet Potato Taco Casserole
- Total Time: 1 hour 20 minutes
Description
This sweet potato taco casserole is a perfect protein-packed comfort food. Featuring ground beef, black beans, and cheese, this recipe puts a unique take on a traditional sweet potato casserole. This is a high-fiber, protein-rich dish that is perfect for meal prep.
Ingredients
Units
Scale
- 2 large sweet potatoes, mashed
- 1 lb. ground beef, browned
- 1 15 oz. can black beans, rinsed
- 1 C. shredded cheddar
- 1/2 tsp. smoked paprika
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. cumin
- 1/4 tsp. salt
- 1/4 tsp. pepper
Instructions
- Bake the sweet potatoes at 375 for 1 hour (or until soft). Once fork-tender, remove the skin and mash the sweet potato insides. Leave the oven on as the sweet potato casserole will cook in the pre-heated oven.
- While the sweet potatoes are baking, brown the ground beef and measure out the other ingredients.
- Mix the seasonings into the mashed sweet potato, and then add the rinsed black beans, the browned ground beef, and half of the cheese (reserve the other half for the top).
- After mixing in the black beans and cheese, add the sweet potato mixture to a square baking dish (8×8 or 9×9 both work well).
- Top with the remaining shredded cheese, and cook uncovered at 375 for 15 minutes (or until heated through).
Notes
- You can prepare the sweet potatoes in advance and store in the refrigerator until you are ready to assemble and bake the casserole.
- If you are starting with cold sweet potatoes, you may need to add 5-10 minutes of cooking time to make sure the casserole heated through.
- You can use whatever method you would like to cook the sweet potatoes prior to mashing (instant pot, boiling, etc.).
- Prep Time: 65
- Cook Time: 15