Sweet Potato Tot Casserole
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 474
- Total Fat
- 26
- Saturated Fat
- 11
- Carbohydrates
- 37
- Dietary Fiber
- 8
- Sugar
- 8
- Protein
- 24
- Cholesterol
- 73
- Sodium
- 848
- Total: 1 hr 5 min
- Active: 25 min
Ingredients
2 tablespoons extra-virgin olive oil
1 pound ground beef
2 cups peeled, diced butternut squash
1 medium onion, chopped
1 orange bell pepper, chopped
2 cloves garlic, finely chopped
2 tablespoons tomato paste
2 teaspoons chili powder
1 teaspoon ground cumin
Kosher salt
One 8-ounce can tomato sauce
1 cup low-sodium beef stock
One 15.5-ounce can black beans, rinsed and drained
2 tablespoons cider vinegar
2 cups shredded yellow Cheddar
1 1/2 pounds frozen sweet potato tots
Directions
- Preheat the oven to 425 degrees F. Heat the oil in a large skillet over medium heat. Crumble in the beef and cook, breaking up the meat with a wooden spoon, until no longer pink and begins to brown, about 4 minutes. Add the squash, onion and bell pepper and cook, stirring occasionally, until the onion begins to wilt, about 4 minutes.
- Make a space in the center of the skillet and add the garlic, tomato paste, chili powder, cumin and 1 teaspoon salt. Cook, stirring occasionally, until sizzling, about 1 minute, then stir into the beef and vegetables. Add the tomato sauce, stock and 1/2 cup water. Bring to a simmer then stir in the black beans and vinegar. Simmer, stirring often, until slightly thickened, 3 to 4 minutes.
- Transfer to a 9-by-13-inch baking dish. Sprinkle with 1 cup of the Cheddar. Arrange the tots in neat rows on top, spacing them apart so they can crisp. Bake until the tots are crisp on top, about 25 minutes. Sprinkle with the remaining 1 cup Cheddar. Bake until the cheese is melted and the filling is bubbly, 10 to 15 minutes.