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