This hearty taco bake is a shepherd's pie-influenced recipe. With a layer of beef, corn, and beans topped with a layer of sweet potatoes, it's all you could want in a meal! The best part is the chipotle flavors that really shine through with just a bit of spice!

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Skip ahead:

0:00 Intro
0:23 Starting with onion and beef
2:14 Adding the spices and tomatoes
3:37 Adding beans, corn, and sweet potatoes
5:34 Finishing the sweet potato topping
7:04 Tasting the dish

INGREDIENTS

- 1 medium onion
- 1 lb ground beef, 85% lean
- 1 tsp salt
- 1 tsp chipotle powder
- 1 tsp chili powder
- 1/2 tsp cumin
- 1 15-oz can fire-roasted tomatoes
- 1 15-oz can kidney beans, drained and rinsed
- 2 cups frozen sweet corn, thawed
- 1 ½ lb sweet potatoes, sliced 1/8 to 1/4-inch thick
- 1 tbsp neutral oil (grapeseed, avocado, or vegetable)

INSTRUCTIONS

- Preheat oven to 375°F.

- Brown the ground beef and onion in a 12-inch oven-safe skillet over medium heat. Once the meat is browned, add the salt, chipotle powder, chili powder, and cumin. Stir to bloom the spices, 1 minute.

- Add the tomatoes and simmer for 2 minutes. After the tomatoes have simmered, remove the skillet from the heat and add the kidney beans and corn.

- Spread the filling to an even later. Shingle the prepared sweet potatoes over the filling by slightly overlapping them until the entire filling is covered. Drizzle the sweet potatoes with oil. Sprinkle with salt and more chipotle powder, if desired.

- Bake in the preheated oven until the potatoes are tender and the filling bubbling, 25-35 minutes. Once baked, remove from the oven and serve with favorite toppings.

#casserole #weeknightmeal #dinner

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