This quick and easy sweet potato casserole is loaded with protein and healthy dietary fibre – and topped with just enough cheese to get the whole family lining up for seconds!
576 calories per serve
1 tbsp olive oil
500g beef mince
1 brown onion, finely chopped
450g sweet potato, peeled, cut into 2.5cm pieces
30g packet taco seasoning
1 tsp dried oregano leaves
800g can diced tomatoes
400g can black beans, rinsed, drained
100g (1 cup) pre-grated Mexican cheese blend
1/3 cup chopped fresh coriander sprigs
2 green shallots, thinly sliced
3 Method Steps
Step 1Heat the oil(1 tbsp olive oil) in a large flameproof baking dish over medium-high heat. Add the beef (500g beef mince) and onion (1 brown onion, finely chopped). Cook, using a wooden spoon to break up any lumps, for 8 minutes or until the beef is browned and onion softens. Meanwhile, place the sweet potato (450g sweet potato, peeled, cut into 2.5cm pieces) in a microwave-safe bowl. Microwave, covered, on High for 5 minutes or until just tender. Drain
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Step 2Scatter the taco seasoning (30g packet taco seasoning) and oregano (1 tsp dried oregano leaves) over the beef mixture. Cook, stirring, for 1 minute or until aromatic. Add the tomatoes (800g can diced tomatoes), black beans and sweet potato. Bring to the boil. Reduce heat to medium and simmer for 5 minutes or until the beans (400g can black beans, rinsed, drained) are heated through and the liquid reduces slightly.
Step 3Preheat grill on high. Scatter the cheese (100g (1 cup) pre-grated Mexican cheese blend) over the beef mixture and grill for 5 minutes or until the cheese is melted and golden. Season and sprinkle with the coriander (1/3 cup chopped fresh coriander sprigs) and shallot (2 green shallots, thinly sliced) to serve.
Make the filling up to the end of step 2 and store in the fridge for up to 3 days. Reheat and finish off the dish just before serving.
Nutrition per Serving