We are big lovers of Mexican food at my house, and this Taco Pie is no exception! So here’s what happened. I made the English version of Shepherd’s Pie. My whole family freaked out with joy and practically licked their plates. So I thought, “Why not take that recipe, give the meat and veggies a taco flair, and top it with sweet potatoes?” And we now have a new beloved Taco Pie creation!
Sponsor Shoutout: Cascadian Farm Organic
Truth be told, I did start testing this dish with sweet potatoes that I peeled, boiled, and mashed for the top of the casserole (similar to the Shepherd’s Pie recipe). But it felt like a lot of extra work (and dishes to clean) for something that I wanted to be a quick weeknight meal.
So I was thrilled when I learned about Cascadian’s brand new fire roasted sweet potatoes made from only one ingredient – organic sweet potatoes! It was honestly the perfect substitute because sometimes a shortcut like that on a busy weeknight can make all the difference. :)
Taco Pie
Ingredients
- 1 tablespoon olive oil
- ½ onion, diced
- 1 bell pepper, diced, any color
- ½ jalapeno, minced
- 1 pound ground beef, or pork
- 1 14.5-oz can diced tomatoes, drained
- 1 15-oz can black beans, rinsed and drained
- 1 cup frozen corn
- 1 tablespoon chili powder
- 1 ½ teaspoons cumin
- 1 ½ teaspoons oregano
- 1 teaspoon salt
- 2 cups Monterey Jack Cheese, shredded
- 16-oz bag frozen roasted sweet potato chunks, I used Cascadian Farm Organic brand
- sour cream, for topping (optional)
Instructions
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Preheat oven to 400 degrees F.
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Heat the olive oil in a large skillet over medium heat. Cook the onion, bell pepper, and jalapeno until they begin to soften, about 4 to 5 minutes.
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Turn up the heat to medium-high and add the ground beef to the pan. Cook the meat while breaking it up with a spatula until brown all the way through.
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Add the tomatoes, black beans, frozen corn kernels, and spices. Cook for another 2 to 3 minutes while stirring occasionally to thoroughly combine the mixture.
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Pour the beef mixture into a rectangular baking dish, top with cheese and then frozen sweet potatoes. Bake for 30 to 35 minutes or until the sweet potatoes are heated all the way through.
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Serve topped with sour cream if desired.
Recipe Notes
We recommend organic ingredients when feasible.
School Lunch Roundup VII
Hi. Just wondering at what store Lisa found the frozen potatoes? I checked my local Earth Fare and Publix and did not see any.
Lisa bought hers at Earth Fare.
Would this be a good meal to make as a freezer meal?
Hi there. Yes, I think it would.
Yum! This turned out great. Whole Foods only had Earthbound Farm roasted organic sweet potato slices which worked out great…just followed timing directions on package. This week be a repeat meal.
Would the recipe be different if I roasted my own sweet potatoes and they would not be frozen when cooked?
Just keep an eye out that you aren’t overcooking the potatoes but I think you will be fine.
Hey can this use ground turkey meat?
I tried this meal as part of my week 1 of the 6 week challenge. It was amazing! I can’t tell you the last time I was excited to eat lunch! I’m trying it again this week because it’s so cold where I am and it’s warm and hearty, but I’m doing it in the slow cooker. Instead of the oven I am cooking everything on low for 7 hours. Fingers crossed it’s as good as before!