Chipotle Sweet Potato Taco Bake
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!
Servings: 10 servings
Ingredients
- 1 medium onion
- 1 pound ground beef (85% lean)
- 1 teaspoon kosher salt
- 1 teaspoon chipotle powder
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1 15-ounce can fire-roasted tomatoes
- 1 15-ounce can kidney beans drained and rinsed
- 2 cups frozen sweet corn thawed
- 1 ½ pounds sweet potatoes sliced ⅛ to ¼-inch thick
- 1 tablespoon neutral oil
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.1 medium onion, 1 pound ground beef (85% lean), 1 teaspoon kosher salt, 1 teaspoon chipotle powder, 1 teaspoon chili powder, ½ teaspoon cumin
- 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.1 15-ounce can fire-roasted tomatoes, 1 15-ounce can kidney beans, 2 cups frozen sweet 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.1 ½ pounds sweet potatoes, 1 tablespoon neutral oil
- 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.
Video
Nutrition
Serving: 1serving | Calories: 272kcal