Sweet Potato Taco Casserole

Source: Pioneer Woman

Ingredients:
2 medium-large sweet potatoes
1 lb lean ground beef
1 large onion, diced
3 cloves (large) garlic, minced
1 large red bell pepper, diced (I only had a green)
1 cup frozen corn kernels
1 can (15 oz. size) black beans, rinsed and drained
1 can (14 1/2 oz. size) diced fire-roasted tomatoes (do not drain) (I had diced tomatoes with chiles, so I used that instead)
2 cups chunky salsa (I used picante sauce)
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika (just regular for me)
1 teaspoon dried mexican oregano
1/4 teaspoon cayenne pepper (or more to taste) (skipped it)
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
thick corn tortilla chips, as needed (we always have santitas brand because they're cheap and good and they were just great)
8 ounces, weight shredded mexican cheese blend (I just grated some sharp cheddar)
4 ounces, weight shredded pepper jack cheese
sliced green onion and chopped cilantro, for garnish (optional)
salsa, guacamole, sour cream, to serve (optional)

Directions:
Preheat oven to 375°F. 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. (I don't have a spiralizer, but I kind of wish I did after seeing this application for it.  I just did the dice thing and it was fine.)  Set aside.

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. Turn heat down just a bit to medium and cook for about 15 minutes, stirring a few times. If you are using diced sweet potatoes rather than spiralized, you will need to cook this a bit longer. Just make sure that the sweet potato has softened.

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.

Cover pan loosely with foil (so the foil doesn't touch the cheese) and cook for about 30 minutes (I think I had mine in the oven for a bit longer to get my chunks of sweet potato to cook through thoroughly), 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. Remove from oven and top with optional green onion and/or cilantro. Serve immediately with optional sour cream, guacamole, and/or salsa on the side.

Notes:
I love me some sweet potato tacos, a favorite in our meal rotation for four years now.  So when I saw this recipe pop up in my blog feed a few weeks ago, I knew I would love it, too.  Same flavors (plus corn and tortilla chips - bonus!) in a casserole form (I know they get a bad rap sometimes, but I LOVE casseroles!).  Perfect.  I set my sights on May 5th - Cinco de Mayo - to give this dish a try.  Oh, it was good!  I really love the addition of the tortilla chip layers.  It reminded me of what I imagine chilaquiles would taste like (I haven't had them, but what I know about them, I bet it's similar).  They lose their crunch, but add a delicious level of corn flavor, much like a tortilla would add, but without becoming soggy.  I am a fan.  Big time.